Asian Mustard Greens
For Asian mustard, but standard mustard leaves work well, too:
1 slice bacon, halved
24 ounces Chinese mustard greens (gai choy) or other mustard greens, all
tough stems and central spines removed, rinsed and dried well
3/4 teaspoon granulated sugar
1/4 teaspoon salt
2 cranks ground pepper in a mill
1 large clove garlic, peeled and smashed with the blade of a heavy knife
1 knob fresh ginger, peeled and smashed
In a large pot over medium heat, cook bacon until all fat has been
rendered, 4 - 6 minutes. Remove bacon and refrigerate for another use or
eat. While bacon is cooking, place greens in a large bowl. Sprinkle with
sugar, salt and pepper; toss. Add garlic and ginger to pot with bacon fat,
then saute 4 minutes. Increase heat to high. When bacon fat is sizzling,
add about a third of seasoned mustard greens to pot and stir-fry, using
tongs to circulate greens until wilted and bright green, 1 to 2 minutes.
Use tongs to transfer greens to serving bowl or individual dishes, leaving
garlic and ginger in pot. Repeat with remaining greens. Serve hot.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/