Mustard is handy in the garden as a great companion plant and when left to go to seed, the tiny flowers attract beneficial insects. Outside of the garden and inside the kitchen, it’s a super tasty, healthy green.
1/2 c thinly sliced onions
2 cloves garlic, minced
1 T olive oil
1 lb mustard greens, washed and torn into large pieces
2 to 3 T chicken or vegetable broth
1/4 t salt
1/4 t dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
This recipe can be served with grains or protein and you can experiment with adding other veggies as well.