Italian Style Mustard Greens
How do you enjoy mustard greens? I don’t have any mustard-green-specific family recipe so I decided to make one up. YUP, this is an original. Well, there ain’t much to it exactly, but it is tasty and easy, so it’s a win-win, whip-up type of recipe that’s great to have in your back pocket for a weeknight meal that is satisfying and uses leafy greens. The more greens we can get ourselves and our families to eat, the better off the world will be…at least in my world-view anyway. 😉
Italian Style Mustard Greens
1 28oz can crushed tomatoes
1 white onion, diced
1 bunch mustard greens
Salt to taste (I used a cirtus/herb infused salt, recipe coming soon!)
2t granulated garlic (If you prefer to use fresh garlic then add it when you add the fresh onions at the beginning of the recipe.)
Chop your greens as finely as you like. I like mine chopped fairly small, I think it makes them more palatable – especially for kids who may not like the texture of cooked greens. You can use any greens you like here. I had a few extra leaves of red kale that I threw in along with an entire bunch of mustard greens. Rinse ‘em and let them sit off to the side until you are ready to add them to the pan. In a large chef’s pan sauté your onions on high heat until they are translucent. You could use olive oil here, but I prefer to use small amounts of water to prevent the onions from sticking to the pan. Season your onions as they cook with your salt. When you are happy with your onions dump in the greens.
They should be damp from being rinsed, this will help them not to stick to the pan while you are wilting them, but if you need to, add more water to the pan. Season with a little more salt. Think of this as building flavor layers. You don’t want to add too much salt at any one step in the recipe, just a little sprinkle each time. Remember to “taste it as you make it” and you’ll be golden! Stir around your greens and onions until the greens have cooked down enough for there to be room in the pan for your crushed tomatoes. I like to use the crushed tomatoes that already include a little basil. Pour the entire can into your pot and give everything a good stir. When all of the greens and onions are evenly distributed into your tomatoes, turn the heat to low and cover your pan. Set a timer for 20 minutes. Once or twice during the cooking time take off the lid and stir. This would be a good time to sprinkle on the granulated garlic, if yer usin’ it. Taste and adjust with more salt as needed and allow your greens to finish the cooking time. This is delicious as a side dish, but my favorite way to eat this is over a whole grain pasta in lieu of a traditional tomato sauce. Rice could also be used as a base for this flavorful and nutritious sauce.
How did you like that? Easy…yes! Tasty…for sure!
Let’s have a conversation… Leave me a comment on the blog, on twitter or on Instagram and let everyone know how you like your mustard greens!