Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
Eating fresh vegetables during winter is not as difficult as you might think; you just have to shift gears a little. Don’t expect to find a good tomato or ear of corn; instead, focus on what’s in season. There are plenty of local, leafy greens to choose from during the coldest and darkest months—and they are tasty! Greens cooked with popped mustard seeds take on a slightly smoky aroma and a slight nutty flavor.
The burst of lemon juice at the end brings a bright zing to the greens, as well as adding vitamin C to help your body absorb the calcium in greens. Any cooking green – chard, kale, collards, mustard, and turnip greens (or a combination) will work in this recipe.
Ingredients
- 2 bunches greens (about 1 ½ pounds total), cleaned and torn into bite-size pieces from Wild Rose Farm
- 1 Tablespoon yellow or brown mustard seeds (find them in Bulk spices)
- 2 cloves garlic, peeled & thinly sliced
- ¼ teaspoon red chili flakes (optional)
- ½ teaspoon salt
- 2 teaspoons vegetable oil
- ½ cup water
- 1 wedge (about ¼ ) lemon for juice & garnish
Directions
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Tear or chop thoroughly cleaned greens (we used kale) into bite size pieces.
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Heat oil in a large pan with a tight-fitting lid over high heat. Add mustard seeds, cover, and cook until seeds pop (you’ll hear them), about 30 seconds.
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Remove cover and reduce heat to medium-high. Add garlic and red chili flakes, if using. Cook, stirring consistently, until garlic is golden, about 30 seconds.
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Add greens, water, and salt. Stir several times to coat greens with oil and seasonings.
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Cover, reduce heat to medium-low, and cook, stirring occasionally, until greens are tender, about 5 minutes. Serve warm with lemon wedge & lemon juice. See final product above.