Braised mustard greens are a great side dish, hot or at room temperature.
You will love the pungent flavor and funky look of this dish. Mustard greens are so good for you, and there’s so much I like to use them in: Raw in salads, juiced, stir-fried, even in vegetable burgers or omelets. I would also try kale, collard or turnip greens prepared this way, it’s pretty foolproof. Don’t let the stems go to waste, throw them in a soup!
- 1 large bunch mustard greens, leaves only, sliced
- 1 medium red onion, chopped
- 1 can beer, light OK
- 1/4 cup dark molasses
- 1/4 cup olive oil
- 1/4 cider vinegar
- Salt and Pepper to taste
- 1 teaspoon turmeric
- Good pinch red pepper flakes
Toss all ingredients together in a broad bottom pot. Bring the mixture to boil, then reduce the flame to medium low, and cook covered about 30 minutes. Transfer the leaves to a platter with a slotted spoon, and check the liquid in the pot. If it is too thin, reduce on a high flame to the consistency of maple syrup. Pour the liquid over the leaves. Serve with poultry or fish