Braised Mustard Greens

Braising is not for meat alone. These greens won't take as long as a pot of short ribs, but braising greens "low and slow" in a savory stock adds a wonderful flavor dimension to this side dish. The nutty crunch of mustard seeds finishes these greens with a bite of heat.

Ingredients:

2 T olive oil

1 medium onion, cut into 1/4-inch dice

2 small shallots, minced

3 clv garlic, peeled & minced

0.5 c chicken stock

2 lb mustard greens, washed left whole with thick stems trimmed

0.25 t crushed red-pepper flakes, or to taste

0 salt and pepper, to taste

1 T red wine vinegar

0.25 t whole mustard seeds, or to taste

Yield	Servings
Source	Adapted from a Lee Bailey Recipe
Prep time	15 minutes
Recipe	Side Dish Vegetarian
Ingredients	shallots onion olive oil mustard seeds mustard greens garlic crushed red pepper flakes chicken stock

Yield

Source

Adapted from a Lee Bailey Recipe

Prep time

15 minutes

Recipe

Side Dish Vegetarian

Ingredients

shallots onion olive oil mustard seeds mustard greens garlic crushed red pepper flakes chicken stock

Directions

Add the oil to a saute pan set over medium heat that is large enough to hold the greens laying flat. Add the onions, shallots and garlic. Cooking them until fragrant and just beginning to color, about 8 minutes.

Pour the chicken stock over the mixture and add the red pepper flakes. Bring the stock to a boil, then lower the heat to a simmer and lay the greens out flat on top. Swirl the pan to get the greens coated with the liquid and cook 15 minutes. Turn the whole pile of greens once or twice during cooking using a spatula to keep them laid out flat for presentation. Season them with salt and pepper as you turn them.

Turn off the heat and add the red wine vinegar, swirling the pan once again to coat the greens. Carefully slide the greens out flat onto a serving platter and sprinkle with mustard seeds.

Notes:

serves 6

Adapted from a Lee Bailey Recipe