mustard greens and beans

Mustard Greens and Beans

If you’re so lucky to find yourself blessed with a big fluffy bundle of spicy mustard greens, here’s a simple recipe to tame their heat for a savory and healthy meal.

 

 

According to this Healthline article, mustard greens are a great source of fiber, antioxidants, and more.

While raw mustard greens can pack a punch strong enough to knock you back to second grade, simply cooking them quite briefly brings out their kinder, gentler side.  And then if you so choose, you can add a bit back in with a dash of crushed red pepper flakes, like I did!

Note that mustard greens don’t all look like these pictured. Some are reddish, purple-ish, or a different texture. You can use any type of mustard green in this recipe, and as a matter of fact you could even substitute kale or chard or collard greens or napa cabbage if that’s what your farmer gave you today.

Mustard Greens and Beans

You’ll need: 

-1 hearty bunch of raw mustard greens, rinsed I suppose
-3 cups cooked / canned cannelini beans, heated to delicious soup temp.
-2 cups chopped tomatoes
-3 tbsp “No Chicken Broth” from Better than Bouillon, dissolved into 5 cups hot water  (or sub 5 cups chicken / vegetable stock)
-3-4 cloves garlic (or garlic scapes)
-1-2 tbsp grapeseed oil (or sub your preferred  saute oil)
-Dash of salt
-Optional: crushed red pepper flakes
-Optional: grated parmesan cheese

Need an appetizer? Try These:


Baked Tofu Nuggets
tahini sauceTahini Dip Seared Shishitos with Lemon

Simple Steps: 

1.  Heat grapeseed oil in a medium soup pot over medium low. Add in the garlic and simmer for 3 minutes.

I chose garlic scapes because I still have garlic scapes in August!

2. Pour stock in and bring to a simmer.  Add in the mustard greens by tearing leaves into halves or thirds (you can do this in large handfuls, I think you’ll find it quite satisfying); Add in the crushed red pepper if you so choose at this point; simmer for 8 minutes.

3. Drop the tomatoes in and simmer together for an additional 2 minutes.

4. Remove from heat and serve it up! Beans, soupy greens mix, and parmesan cheese on top. I think a slice of thick, crispy bread would be great on the side, to dip in the broth!

Enjoy!

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One thought on “Mustard Greens and Beans”

  1. Pingback: Top 5 Fall Recipes

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