Mustard greens are a great side dish.
Always a great choice, hot or at room temperature. You will love the spicy sweet-and-sour flavor and the funky look of this dish. Mustard greens are so good for you, and there’s so many dishes you can use them in: Raw in salads, juiced, stir-fried, even in vegetable burgers or omelets. I would also try kale, collard or turnip greens prepared this way, it’s pretty foolproof.
Don’t let the stems go to waste!
Throw them in a soup, and discard them at the end of cooking.
Beer is the secret ingredient in this mustard greens dish.
So don’t skip it! No problem using non-alcoholic beer.
Ingredients
- 1 large bunch mustard greens, leaves only, sliced thin
- 2 pouches Levana Nourishments Garden Vegetable
- 1 can beer, non alcoholic OK
- 1/4 cup dark molasses
- 1/4 cup olive oil
- 1/4 cider vinegar
- Salt and Pepper to taste
- Good pinch red pepper flakes
Instructions
Toss all ingredients together in a broad bottom pot. Bring the mixture to boil, then reduce the flame to medium low, and cook covered about 30 minutes. Transfer the leaves to a platter with a slotted spoon, and check the liquid in the pot. If it is too thin, reduce on a high flame to the consistency of maple syrup. Pour the liquid over the leaves.
Makes 6 servings
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