As those of you who follow us on Facebook and Twitter know, I have been picking up fresh veggies from a local, organic farm via CSA. I had no idea what to do when I got mustard greens and mizuna (I don’t like mustard! I had never even heard of mizuna!), so I consulted the always-reliable internet and found this recipe on epicurious.
When working with greens, it’s important to remember that they shrink. A lot. My two bunches (one of mustard greens, one of mizuna) yielded one small plate’s worth of food. It was definitely enough to serve two people as a side dish, but was so delicious that someone wanted more when there was no more to offer! I’m not sure why the recipe said 2 large bunches make eight servings… I guess my bunches weren’t large enough?
Spicy Mustard Greens with Cumin adapted from epicurious
- extra-virgin olive oil for the pan
- 1/2 onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon dried crushed red pepper
- 2 bunches mustard greens and/or mizuna, coarsely chopped
- 1 tablespoon balsamic vinegar
- Heat oil in large skillet and add onions until they are soft, about 7 minutes. Add garlic, cumin seeds and crushed red pepper and saute for 3 more minutes.
- Add greens in batches, stirring until they wilt, about 3 minutes per batch.
- Reduce heat to medium-low, cover, and cook until greens are tender, or about 15 minutes (the recipe said 30, but I found that it happened way more quickly than that).
- Remove from heat, season with salt and pepper and mix in vinegar.
- Serve hot or at room temperature.