Sauteed Mustard Greens with Garlic and Peanuts
From Vegetable Literacy by Deborah Madison, this was the recipe that taught me I like mustard greens! As Madison writes, you can use a mix of red and green mustards, or go with just one kind if you prefer. 8 heaping cups stemmed mustard greens (about 8 oz) 2 teaspoons roasted peanut oil 1 plump garlic clove, slivered Sea salt Few drops of soy sauce A handful of roasted peanuts, coarsely chopped Chop the mustard greens into large pieces and give them a rinse. Heat the oil in a skillet over medium-high heat and then add the garlic. As soon as the garlic starts to sizzle, add the mustard greens and season with a few pinches of salt. Saute, turning the greens frequently, until the water from the leaves is largely gone and the leaves are tender. This should take about 5 minutes, depending on the plant. Add the soy sauce, cook for another minute, then toss with the peanuts and serve. With soba : Toss the mustard greens with soba noodles and garnish with the peanuts With smoke