Steam the mustard greens or spinach until wilted. Set
late. Add thyme sprigs, honey mustard, and chicken broth. Cook until
Prepare the kale and mustard greens by cutting middle stem out
Wash greens and discard tough stems.
one, add your sliced garlic for a minute or two. Drain
aucepan over medium heat; place mustard greens into a separate saucepan.
Discard tough outer leaves and cut off tough base end of each set of mustard greens.
Also remove the soft leafy portion, leaving the firm center portions.
Cut these pieces into 1 1/2-inch lengths.
Wash and drain well.
Boil a small amount of water (enough to later cover greens).
Add the greens.
Let the water return to a boil; drain greens and drop immediately into cold water, then drain well (this blanching tenderizes the tougher mustard greens).
dd the water and fry for 2-3 minutes. Stir well
eat and let it brown for several minutes until it smells
nd cook over high heat for 30 seconds. Add the sesame
hould happen very fast). Place mustard greens into the hot oil, and
Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.
Boil potatoes and garlic in a large pot of salted water until just tender, 15 to 20 minutes. Drain and let cool to room temperature. Discard the garlic.
Whisk mayonnaise, vinegar, olive oil, and sambal oelek together in a large bowl. Season with salt and pepper to taste.
Roughly chop cooled potatoes into a large bowl. Add cornichons, mustard greens, and mayonnaise mixture. Toss to coat. Cover and set aside in the refrigerator for 1 hour. Season with salt and pepper to taste.
edium. Saute ginger and garlic for 20 seconds.
Add pork
ugar has dissolved. Place the mustard greens into the onion and garlic
tir 1/3 of the mustard greens into the skillet; cook and
Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.
Place mustard greens in a large pot of
In a large saute pan, heat olive oil over medium heat.
Add onions and saute until onions begin to turn brown and caramelize, about 5 to 10 minutes.
Add mustard greens and briefly cook until mustard is wilted.
Season with salt and pepper.
Makes 8 servings.
Boil mustard greens in 1-quart water, covered, until tender, about 1 hour.
Stir in margarine and pepper and serve.