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. Braised Mustard Greens.
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, cut into ¼‑inch dice
- 2 small shallots, minced
- 3 clove garlic, peeled & minced
- ½ cup chicken stock
- 2 pound mustard greens, washed left whole with thick stems trimmed
- ¼ teaspoon crushed red-pepper flakes, or to taste
- salt and pepper, to taste
- 1 tablespoon red wine vinegar
- ¼ teaspoon whole mustard seeds, or to taste
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.
Greg — what a cool post. This salad reminds me of the stack of recipe cards I recieved from my Grandmother. I remember thinking that back in the day, people ate a lot different than we do. Their conceptions of what was in vogue compared to today are not unlike what “punk” music in the ’60s was compared to today.
that salad is so perfectly uniformed… goodness, love cobb salads.. and the presentation is gorgeous! great photo!
We all love a good story behind our food and as I do love a good Cobb Salad I am taking this story with it. Again, great pics! Beautiful salad!
This was really interesting to read! Thanks for the history lesson on Cobb Salad!
Oh my, a few days of moving and I get so far behind on one of my favorite blogs. What I have suffered in order to have more space in an apartment!
I love a good cobb salad and this recipe sounds as you described simple + elaborate. I’ll have to check out this cookbook as I am not familiar with it.
Thanks for sharing!
Great story Greg about the Cobb Salad and the Brown Derby restaurant. It’s one of our favorite salads but we don’t have it often because of the (gasp) calories. However, it is a classic and I know it will be a hit in Panama, especially with the wonderful story you’ll tell while preparing it.
Are you getting excited about going yet? I’m looking forward to pictures — we’ve never been to Panama. It sounds so, excuse me for saying so, so far away, although it’s not really. Hope you have a blast.
Sam
Funny how certain dishes get started. Interesting history behind it.
I need a salad right about now. Seriously.
The best thing about Cobb salads is that they fulfill the desire to see simple ingredients arranged in perfect rows. And I’m not even being sarcastic — cobb salads are very satisfying to look at!
That’s a fine looking salad but I can’t imagine eating it stone cold drunk. That’s just asking for trouble.
So are you over the top excited yet or are you still in the “Crap, I have to do this and that and this and that before we go” mode?