Currently viewing the tag: "mustard greens"
By French lentils I refer to the ones that used to be grown in Puy, France and were known as Lentille de Puy, but are now grown all over. I still think the Puy lentils are better, but the others are still excellent. This lentil holds its shape and has a nice meaty texture and flavor. The fennel and onions are cooked with the lentils and separately so you have two textures and the flavors differ as well.
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This dish can be made with any beets you wish. If you have red beets, and fuyu persimmons, this is a great combination, both for flavor and visuals. The contrast of cold persimmon and hot beets is another layer of interest. This dish can be served as a side or starter, but is hearty enough to be a main course, although the flavors are bright. This recipe was inspired by a dish from Gramercy Tavern.
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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.
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Vaguely Middle-Eastern and Indian in influence, this is a colorful dish with surprising flavors. Remember, peeling purple carrots may render them simply orange, so use a scrub brush or wash cloth to gently clean the outside of these carrots and remove any hairy rootlets. Roasting the carrots deepens the flavor, as well as the color, which adds to the contrast with the sharp mustard.
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If the idea of ham does not appeal, use some Pimenton de la Vera instead for the broth. The smoky flavor really pulls this dish together. Use more stock to turn this into a brothy soup, or cook it down until the stock has reduced to a glaze and serve as a side. Finishing with a few drops of a vinegar based hot-sauce, vinegar, or lemon juice adds a bright spark to the dish and emphasizes the sweetness in the ham, leeks, and peas.
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The dressing for this salad has only a little cream in it, hence it is mentioned last. It is just creamy enough enhance the earthiness of beets and offset any sharpness of the mustard. The colors of this salad are nice and bright, and the flavors are vivacious. If you do not have a fixed-blade slicer for the carrots, see the method for using a peeler in the notes. A grater just doesn’t give sharp edges to the carrots to achieve the desired effect of crispness.
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Braising mix is a variety of baby cooking greens. One of our favorite mixes includes mizuna mustard greens, tatsoi, red russian kale, and green kale. The tender baby greens can be sauteed quickly for a delicious side dish.
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Spicy and tangy, mustard greens are often associated with Southern slow cooking, but quick braising or fast stir-fries make this a quick fast meal.
Inspired by Indian and Middle-Eastern cuisine, this dish has some heat to it coupled with big flavors. Make it without the chilis if you are not in the mood for heat. I use green Du Puy lentils here because they hold shape better than the more common brown lentil, but you can use either one.
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This is the basic method for sautéing mustard greens. You can add to it as you will. Blanch, then sauté in aromatics flavored with some sort of fat (I tend to go with bacon, ham, or prosciutto because I love the flavor, but good olive oil works fine as a base.) Finish with a dash of acid and serve. For the acid, I vary it based on what the dish is being served with. White wine, cider, red wine, or white balsamic vinegars, or lemon juice, all can come into play-just think of what the dish will be served with to aid your choice.
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This is a fancy appetizer I did for a party once, but it is so good it keeps showing up. Although I like the stacked presentation a lot, this salad works equally well when simply tossed in a bowl and then put onto plates. Also, since I like it so well, the 3 inch diameter salad isn’t always large enough.
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