This is the basic method for sautéing mustard greens. You can add to it as you will. Blanch, then sauté in aromatics flavored with some sort of fat (I tend to go with bacon, ham, or prosciutto because I love the flavor, but good olive oil works fine as a base.) Finish with a dash of acid and serve. For the acid, I vary it based on what the dish is being served with. White wine, cider, red wine, or white balsamic vinegars, or lemon juice, all can come into play-just think of what the dish will be served with to aid your choice.
INGREDIENTS:
1 bunch mustard greens, stemmed, washed, and drained 1-2 pieces bacon, cut into ¼ inch batons 1 small onion, peeled and diced 2 cloves garlic, peeled and minced Salt and pepper to taste 2 tablespoons cider vinegar 2 tablespoons olive oil, or as neededMETHOD:
Bring enough water to cover the greens to a boil, the add the greens. Boil 2 minutes, the drain. When cool enough to handle, squeeze out the excess water. If you wish, you can chop the greens into small bits. Reserve.
Heat a sauté pan large enough to hold the greens over medium-low heat. When hot, add the bacon and cook gently until crisp, rendering the fat without burning it. When the bacon is crisp, remove to paper a towel to drain.
Add the onion to the bacon fat and toss to coat. If needed, add just enough oil to coat the pan bottom, then cook the onions until softened and translucent. Add the garlic and cook until fragrant and softened. Add the greens to the pan and toss to mix with the onions and garlic, and coat with the oil. Season with salt and pepper. Add the vinegar and toss to coat. Cook to reduce the vinegar, and heat the greens through. Scatter the bacon over the greens and toss to mix.
Serve hot.
Chef’s Notes and Tips:
There are so many variables to play with here. Spices, vinegars, other vegetables-you can really play here. Try cooking with mustard oil and mustard seed with chili and ginger to compound the bite of the mustard. Add diced apples with the onions, and use some cider vinegar. Take it a step further and add 3-4 tablespoons of apple juice with greens to add sweetness. Garlic and chili flakes for a traditional approach to greens, and then toss this with some pasta or grains such as farro.
Serves: 4
Source: Chef Andrew E Cohen
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