I love greens and this recipe has become a favorite, as the flavors liven up even the most boring vegetables. I particularly like the deep earthiness of mustard greens, but you can use any greens you like. The central core in some of the outer leaves can be rather woody, so just cut the leaves off and discard the stems.
7–8 cups mustard greens, cut into large bite-size pieces
1 tablespoon canola oil
1 tablespoon butter
2 teaspoons black mustard seeds
2 scallions, finely sliced
1 fresh red chile, seeded and finely sliced
2 garlic cloves, finely sliced
Good pinch of sea salt and pepper
Blanch the mustard greens by cooking them in a large saucepan of boiling water for a few minutes. Then drain and run them under cold water to keep their color. Drain well again.
Gently heat the oil and butter in a large skillet and stir in the remaining ingredients. Once the mustard seeds start to sizzle, add the mustard greens and cook for a few minutes until steaming and wilted. Enjoy!
