Mustard Greens with Garlic and Ginger
- Total Time
Garlic and ginger complement the slightly spicy flavor of mustard greens in this easy sauté. It’s also great with Swiss chard or spinach.
uncooked mustard greens2 pound(s)
olive oil2 tsp, extra virgin
minced garlic4 tsp
ginger root4 tsp, fresh, minced
canned chicken broth1 cup(s), or vegetable broth
kosher salt¾ tsp, or to taste
rice wine vinegar1 tsp
uncooked scallion(s)3 medium, sliced
sesame seeds2 Tbsp, toasted
- Wash greens; separate stems and leaves. Slice leaves into thin ribbons and dice stems (keep leaves and stems separate).
- Heat oil in a large nonstick sauté pan or wok over low heat. Add garlic and ginger; cook, stirring, to infuse oil with flavor, about 1 to 2 minutes.
- Add diced stems and broth to pan or wok; cook, stirring a few times, until slightly softened, about 3 to 5 minutes.
- Add leaves; cover and cook until bright green, about 5 to 8 minutes.
- Stir in salt, vinegar and scallions; sprinkle with sesame seeds and serve. Yields about 3/4 cup per serving.