Mustard greens are an ingredient I hadn’t worked with before. In fact, I somehow have managed to never even taste them. When I saw fresh local mustard greens in the produce case at Terra Organica this week, I decided it was time to fill in that gap in my eating experiences.
The texture of the raw mustard greens I tried was a little more tender than some of my favorite fresh greens, and I found the flavor to be a little sweeter, too. Other than that they seem to cook up about the same.
I’m happy to say that I loved this dish! I’m glad I’ve finally added mustard greens to my repertoire. They’ll be showing up on the table regularly at our home from now on.
I hope you enjoy it, too!
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- 1/2 cup green garlic, chopped (Broadleaf Farm, Everson)
- 1 Tbsp butter (Breckinridge Farm, Everson)
- 1 pound mustard greens, washed and torn into large pieces (Broadleaf Farm, Everson)
- 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option) (homemade frozen)
- 1 Tbsp apple cider vinegar(BelleWood Acres, Lynden)
- 1/4 teaspoon salt (see Exceptions)
In a large sauté pan, sauté green garlic in butter over medium heat until they begin to brown, about 3 minutes.
Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with vinegar. Season with salt and pepper.
Terra Organica, Flora and Cornwall, Bellingham
Community Food Co-operative, Westerly and Cordata, Bellingham