The “Sweet and Sour” in this dish comes from the apple cider and cider vinegar employed to sauce the greens. This is a fairly quick dish to cook, and the flavors go well with richer dished or will cut through the fog of a head cold also. The sweetness of the dish is cut by the sharpness of the greens themselves, and the acid of the Granny Smith apples and the vinegar.
INGREDIENTS:
1 head mustard greens, torn into bite-sized bits, washed and dried 1 cup of scallions whites sliced ¼ inch, or 1 small-medium brown onion cut into medium dice 1 large clove garlic, minced 2 inch x ¾ inch chunk of ginger, peeled and finely grated, all juices saved 2 Granny Smith apples, diced fine 1/8th teaspoon cinnamon, or less Salt and pepper to taste 2 tablespoons cider vinegar, or as needed ½ cup apple cider Neutral flavored oil as needed 2 tablespoons unsalted butterMETHOD:
Heat a 10 inch sauté pan over medium heat. When hot, film with oil and heat.
Add the onions and sauté until tender. Add the garlic and sauté until fragrant and tender. Do not allow to color.
Add the mustard greens and toss with the ingredients in pan to mix and coat with oil. Sauté gently until greens are wilting.
Push the greens to the edge of the pan and add the apples. If needed, add a touch of oil to lubricate the pan. Cook apples until they pick up a little color but are still crisp.
Spread the ingredients around the pan, tossing to mix, and squeeze the ginger juice out of the ground ginger over the pan. Toss the greens to distribute the ginger juice evenly.
Add the vinegar and cook down by half. Add the cider and cook down 80%, or until there is only a couple tablespoons liquid in the pan. Push greens to the edge again, and add the butter to the pan, swirling the pan so the butter melts and combines with the cider/vinegar liquid.
Use tongs to stir the greens around and coat with the sauce.
Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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