Mustard Greens with Garlic & Ginger
2
Points®
Total time: 30 min • Prep: 12 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
The power trinity garlic, ginger, and scallions complement the slightly spicy flavor of mustard greens in this easy sauté, which comes together in just 30 minutes and utilizes only one pot. Not the biggest fan of mustard greens? This recipe is also great with Swiss chard, kale, or spinach. Just be sure not to throw out those stems—dice them up to throw in an additional punch of flavor.
Ingredients
Uncooked mustard greens
2 pound(s)
Olive oil
2 tsp, extra virgin
Jarred minced garlic
4 tsp
Fresh ginger
4 tsp, fresh, minced
Chicken broth
1 cup(s), or vegetable broth
Kosher salt
¾ tsp, or to taste
Rice wine vinegar
1 tsp
Scallions
3 medium, sliced
Sesame seeds
2 Tbsp, toasted
Instructions
1
Wash greens; separate stems and leaves. Slice leaves into thin ribbons and dice stems (keep leaves and stems separate).
2
Heat oil in a large nonstick sauté pan or wok over low heat. Add garlic and ginger; cook, stirring, to infuse oil with flavor, about 1 to 2 minutes.
3
Add diced stems and broth to pan or wok; cook, stirring a few times, until slightly softened, about 3 to 5 minutes.
4
Add leaves; cover and cook until bright green, about 5 to 8 minutes.
5
Stir in salt, vinegar and scallions; sprinkle with sesame seeds and serve. Yields about 3/4 cup per serving.
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