2

Mustard Greens with Garlic and Ginger

Total Time
30 min
Prep
12 min
Cook
18 min
Serves
4
Difficulty
Easy
Garlic and ginger complement the slightly spicy flavor of mustard greens in this easy sauté. It’s also great with Swiss chard or spinach.
Ingredients

uncooked mustard greens

2 pound(s)

olive oil

2 tsp, extra virgin

minced garlic

4 tsp

ginger root

4 tsp, fresh, minced

canned chicken broth

1 cup(s), or vegetable broth

kosher salt

¾ tsp, or to taste

rice wine vinegar

1 tsp

uncooked scallion(s)

3 medium, sliced

sesame seeds

2 Tbsp, toasted

Instructions

  1. Wash greens; separate stems and leaves. Slice leaves into thin ribbons and dice stems (keep leaves and stems separate).
  2. 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.
  3. Add diced stems and broth to pan or wok; cook, stirring a few times, until slightly softened, about 3 to 5 minutes.
  4. Add leaves; cover and cook until bright green, about 5 to 8 minutes.
  5. Stir in salt, vinegar and scallions; sprinkle with sesame seeds and serve. Yields about 3/4 cup per serving.

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