I have tons of mustard greens in my garden and have been using this method for cooking them lately. I like to cook a big pot of greens to have on hand throughout the week. This dish has a kick to it due to the habanero, while the maple syrup takes the edge off of the bitterness that can sometimes come with mustard greens. Mustards are part of the cruciferous family of vegetables that are incredibly healthy, packed with antioxidants and vitamins A, C, and K to name a few. They have also been linked to a reduced risk of certain cancers. These greens are great served with my Hearty Black-Eyed Peas and Curry Roasted Kuri Squash (pictured at end of page).
4 servings
Ingredients:
About 8 cups mustard greens, roughly chopped
1 leeks white part and about an inch of green part
1/2-3/4 seeded habanero pepper, chopped (or 1 Serrano pepper)
1 tbsp olive oil (or olive oil spray)
3 garlic cloves, chopped or minced
2 cups veggie broth (I use Pacifica brand)
2 cups water
1 tbsp maple syrup
Salt and pepper to taste
Instructions:
Sauté leeks and habanero in olive oil until translucent (about 3-5 minutes). Add garlic and sauté a couple minutes longer.
Add greens, broth, and water. Bring to a boil, then simmer on medium-low until most of the water is evaporated.
Add maple syrup and salt and pepper to taste (not a whole lot of salt is required due to the veggie broth).
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