Purple Frilly Mustard Greens
How to Store mustard greens: Keep them cold and protected (plastic or other bag that keeps moisture in) in fridge.
Black-Eyed Pea Salad with Baby Mustard Greens
adapted from Martha Stewart Living
Prep Time about 10 minutes Serves 4
1 can (15 ounces) black-eyed peas, drained & rinsed
1 tomato, diced (about 3/4 cup ** I would use sliced dried tomatoes in oil here when I didn't have fresh tomatoes on hand. -julia)
1/2 large red onion, thinly sliced
1 garlic clove, minced
1 tablespoon coarsely chopped cilantro
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
S & P to taste
4 cups salad greens or baby spinach
4 cups baby red mustard greens
In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
When ready to serve, combine salad greens and mustard greens in a large salad bowl. Top with the bean salad, and gently toss to combine.
Warm Salad of Mustard Greens and Black-Eyed Peas
(From Cooking Light, October 2001)
2 bacon slices, chopped
12 cups torn mustard greens, stems
removed (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed
1/4 cup balsamic vinegar
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside. Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1minute. Add peas; cook 1 minute. Stir in
vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.
Fusilli with Mustard Greens and Currants
Time: 30 minutes. adapted from Sunset
3/4 pound whole-wheat fusilli or other curly pasta
3/4 pound mustard greens, chopped and rinsed
1/3 cup pine nuts
2 tablespoons olive oil
4 sliced garlic cloves
1/4 teaspoon red chile flakes
1/3 cup dried currants
1/2 teaspoon kosher salt
Freshly shredded parmesan cheese
1. Cook pasta as package directs.
2. Meanwhile, toast pine nuts in a large, dry frying pan over medium heat; set aside. Add oil to pan, then add garlic and chile flakes. Cook, stirring, until fragrant, 1 minute. Add currants, the greens with water clinging to them, and salt. Cover; cook until greens are tender, about 5 minutes. Stir in drained pasta and reserved nuts. Serve with cheese.
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