Looking for a new green to spice up your life? Try adding mustard greens to your dinner this weekend. Nibble on a piece of this stuff raw and you’ll see why they’re called mustard greens. They’re a little spicy on their own, but the addition of garlic and ginger kicks up the spice factor a notch, not to mention their superb disease fighting antioxidants.
Garlic Ginger Mustard Greens
1 bunch mustard greens, stems removed (and chopped up if desired), leaves torn into bite size pieces
1 handful of kale (or more!), torn into bite size pieces
3 cloves garlic, minced
2-3 TBS fresh ginger, minced or grated
1 TBS soy sauce
1 TBS olive oil
salt and pepper to taste
– Heat oil in large saute pan. When oil is hot, add garlic and ginger and lightly season with salt and pepper. Cook until fragrant and and add greens and soy sauce.
– Cook greens for about 5-7 minutes on medium to medium low heat. Greens will wilt and decrease in volume. Test some out – serve!
Mustards are also great raw, thrown into salads. Or cooked into pasta dishes like this Baked Penne. They are chock full with Vitamin A, Vitamin K, and folate.