Sauteed Mustard Greens

One of the many benefits of working at home three days a week is the ability to make a great lunch.  I found a recipe for my Middle Branch Farm mustard greens that fit the bill nicely.  I made some modifications based on available ingredients and lunch is served. 

Shallots, garlic and mustard greens

I had some leftover roasted beets on hand from dinner two nights ago that I decided to throw in.  The earthy sweetness of the beets complimented the greens nicely and gave the dish it's tell tale red color.  The red pepper alone added great flavor if you prefer to leave out the beets.

Note to non work-at-home folks: this would make a great dinner or reheated lunch at the office.

Sauteed Mustard Greens

• 1/2 cup shallots, thinly sliced
• 1/2 a red pepper, diced
• 1 beet, cubed and pre-cooked (optional)
• 2 cloves garlic, minced (or garlic scapes)
• 1 tablespoon olive oil
• 1 lb mustard greens, washed and torn into large pieces
• 2-3 tablespoons chicken or vegetable broth or stock
• salt and pepper to taste
• Drizzle of sesame oil (optional or to taste)

1. In a large saute pan, warm the olive oil on medium high heat.  Add the onions and red peppers and saute until they soften, about 5 minutes. Add the minced garlic and saute one minute more. 
2. Add the mustard greens and broth and cook until the greens are just wilted.  Season with salt and pepper and toss with sesame oil.