This winter, I decided to grow some mustard greens. Mustard is a nitrogen fixer in the soil, and I like the idea of growing winter crops that improves the soil at the same time. I plant fava beens for the same reason.
A couple of mustard plants from my garden.
The problem is that I have never eaten mustard greens before, so I wasn’t sure how to cook them. Luckily, I have eaten collard greens and kale, so I managed to come up with a pretty good dish. I sautéed the mustard greens with garlic, onion, and canned butter beans, and ate them as a side to a roasted chicken breast. They were so tasty, I decided to share the recipe.
If you haven’t had the foresight to plant mustard greens in your winter garden, most grocery stores carry them this time of year. Raw, the greens are spicy (which makes a great addition to a salad, by the way), but when you cook mustard greens, the spiciness mellows completely. With the addition of beans, this is a healthy, delicious side dish to try–especially if you are feeling uninspired by the usual winter vegetables.
To learn more on the benefits of mustard greens, click here.
Mustard Greens with Butter Beans
Serves 2 people
8-10 oz of mustard greens, chopped, (about 2 bunches)
2 Tbs olive oil
2 large garlic cloves, minced
1/2 of an onion, chopped
1/2 c chicken or vegetable broth
1/2 c butter beans from a can, drained
1/2 tsp sugar
Put the garlic and olive oil in a frying pan. Heat up for one minute so the garlic releases oils into the pan. Add onions and cook, stirring, until they are soft.
In batches, add the mustard greens to the pan until softened. Add sugar and a sprinkling of salt.
Pour the broth into the pan and cook on medium-high heat, stirring often, while liquid dissolves. When the liquid is about half gone, add the butter beans.
Continue cooking until the broth is gone. To finish, add cracked pepper and a touch more salt. Serve as a side to your favorite entrée. Enjoy!