Mustard Greens with Garlic and Ginger
3
Points®
Temps total: 30 min • Préparation: 12 min • Cuisson: 18 min • Portions: 4 • Difficulté: Facile
Garlic and ginger complement the slightly spicy flavor of mustard greens in this easy sauté. It’s also great with Swiss chard or spinach.
Ingrédients
Uncooked mustard greens
2 pound(s)
Olive oil
2 tsp(s)
Minced garlic
4 tsp(s)
Ginger root
4 tsp(s), fresh, minced
Chicken broth
1 cup(s), or vegetable broth
Kosher salt
¾ tsp(s)
Rice wine vinegar
1 tsp(s)
Uncooked scallions
3 medium, sliced
Sesame seeds
2 tbsp(s), 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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