Sauteed Mustard Greens
The beautiful curly mustard leaves flavor dishes with a hint of spiciness. It becomes less hot when cooked. Mustard greens have the same cholesterol lowering ability as collards and kale. They bind bile acids in the digestive tract, making it more likely those bile acids will be excreted from the body. Bile acids are made from cholesterol. Mustard greens also help to reduce inflammation and encourage cancer preventive properties. It should be noted it is steamed greens, not raw greens that bind bile acids.
- Bunch or two of mustard greens (May mix different types of greens).
- Olive oil
- Cider vinegar
- Salt and Pepper
- Cut mustard greens up into bite size pieces and remove thickest parts of stems with the exception of Mizuna–which stems you may cook and eat.
- Saute one large sweet onion in olive oil in large skillet.
- As onion becomes soft, add mustard greens and small amount of water.
- Cover and steam greens for a few minutes, then uncover and cook further making sure most of the water is gone.
- Add a teaspoon or so of cider vinegar
- Salt and pepper to taste and serve.
You can vary this recipe using garlic and olive oil, or garlic and onion and olive oil. Also add dried cranberries or raisins and walnuts or other nuts for variety.[br][br]Do not salt greens before cooking or they can become soggy.