Mustard Greens

Tired of broccoli and kale? Want something a bit spicier? Mustard greens may be right for you. Actually this recipe would work with most greens, but you may need to adjust the timing. Like spinach and other greens, a poached or fried egg would be good with this for more protein.

1 Tbsp olive oil

1 yellow onion or celery

2 cloves garlic (Optional)

2 cups vegetable broth or water

1 lb. fresh mustard greens, stemmed and cut

½ Tbsp smoked paprika

½ Tbsp sugar or maple syrup

Freshly cracked pepper

Pinch gochugaru or other red pepper flakes (optional)

1. If your mustard greens did not come pre-cut and with stems removed, run a sharp knife down the center of each leaf to remove the woody stems. Cut the remaining leaves into 2-inch strips. Rinse the cut leaves well in a colander.
2. Slice the onion or celery thinly and mince the garlic (if using). Sauté the onion or celery and garlic (if using) in a large pot over medium heat with the olive oil until the vegetables are soft (about 5 minutes). Add the vegetable broth or water and heat until steaming.
3. Add the cut mustard greens, a couple handfuls at a time, stirring until wilted and there is room to add more to the pot. Once they’re all mostly wilted, add the smoked paprika, sugar or syrup, some freshly cracked pepper, and a pinch of red pepper flakes, if desired.
4. Place a lid on the pot, allow the broth to come to a simmer, then turn down to medium-low. Let the pot simmer for at least 30 minutes, or longer if desired. Taste the greens and adjust the salt, pepper, or sugar if needed (if your broth is low-sodium, you may want to add salt at this time). Serve the greens with a slotted spoon to leave the excess broth behind. You may drink it for a healthy rea.