I feel like kale is the new black. It’s showing up as chips, in smoothies, almost anything to make it healthier! So when i went to the grocery store i decided to get some and see what crazy cool thing i could cook up!
Here is what i got:
I got home so excited to make something with it! My friend was over in the afternoon and we tasted it raw and noticed it was really spicy, like horseradish, at the end of the bite. I didn’t think anything of it, until i realized when i went to cut it that the tag read, “mustard greens”. Then the spicy made sense, it was spicy like mustard.
Anywho, i was still excited to have something so vibrant green for dinner! So the original kale recipe that i had planned with a little tweaking, became my mustard green recipe. So here it is:
- 1 bunch of mustard greens, washed, stems removed, and chopped
- 1/2 cup of lentils
- a medium onion, chopped
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1 T minced garlic
- 1 T lemon juice
- salt, pepper & Parmesan cheese to taste
- 16 oz. short pasta
- Start your pasta water. Cook your lentils in about 2 cups of water for 20 minutes. Also start heating up your olive oil in a big skillet.
- Add the onions to the olive oil and let caramelize (about 15 minutes), also give the onions a sprinkle of salt and pepper.
- Cook pasta according to package when your water is boiling.
- After your onions are caramelized, add the mustard greens, garlic, chicken broth, lemon juice, and lentils (with cooking liquid) and stir and put lid on skillet.
- Your greens will be wilted in no time, just check them out and stir around–add more salt and pepper to taste at this point.
- Once your pasta is done, add to the skillet and combine. Stir in some cheese and then top each bowl with cheese.
Either way it was fun cooking with a new ingredient. My husband complained that there wasn’t any meat (as he will any dish with no meat, “no meat, no meal” he’ll say). So tonight we’re having mini-cheeseburgers and hash-brown cups. That is a meal he will love. 😉
Anywho, just wanted to share my experience with mustard greens. Have you ever cooked with them?