Friday, December 10, 2010

Mustard Greens

I was doing a little research on Mustard Greens' nutritional benefits and came across some interesting information. Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. The are also a staple of Southern American cuisine.  While India, Nepal, China and Japan are among the leading producers of mustard greens, a significant amount of mustard greens are grown in the United States as well.  Mustards are an excellent source of vitamin C, vitamin E, beta-carotene, and manganese.  They have also been found to have cancer fighting properties.

During a recent cook date, my client had a couple of pounds of mustards sitting in the fridge.  She asked if I could cook them up for her and make them light but hardy.  Well, I love a challenge!  I looked in her fridge and found 3 slices of turkey bacon, and one link of spicy turkey sausage.  

Mustard Greens with Turkey


2-3 pounds mustard greens, roughly chopped
3 cloves garlic, chopped
1 pinch red pepper flakes
1 small onion, chopped
3 slices of turkey bacon, chopped
1 link of turkey or chicken sausage, broken into small chunks
2 tablespoons olive oil
2 cups chicken or turkey broth
1 tablespoon local honey
salt and pepper to taste


Heat a large heavy, bottomed pot on medium high heat.  Add olive oil allow to heat for 30 seconds; add garlic, pepper flakes, onions, bacon and sausage.  Cook for 2- 3 minutes.  Add chopped greens to the pan in batches and turn until they wilt, then add more greens.  Season greens with honey, pepper and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

My customer was so delighted with the greens.  In fact, she used the left over greens to make an omelet the next day.  Don't be afraid to experiment with your lefts over.  Honestly, I don't think I would have ever thought of using the leftovers for breakfast.


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