red mustard greens

June 12, 2014 • Nancy Wolfson-Moche

Before they are cooked, these pungent greens are red. Red mustard is one of several varieties of this cruciferous leafy green believed to have properties that prevent cancer.  These are simply water-sautéed with a dash of apple cider vinegar, garnished with edible flowers.

IMG_8697                                             serves 2

INgredients

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small bunch red mustard greens

one teaspoon apple cider vinegar

handful of edible flowers – here, viola tricolor

pinch of sea salt (to taste)

Process  Wash the mustard greens

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and the edible flowers well by immersing each, separately, in a bowl of water. Trim the stems from both the mustard and the flowers and set aside. To a medium-sized stainless steel skillet, add an inch of water. Bring to a boil. Add a pinch of sea salt and then add the clean mustard greens.

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Allow them to boil for about one minute. Drizzle the apple cider vinegar over the greens while still in the pan. Remove them from the pan with a wire mesh skimmer or a slotted spoon.  Serve on individual plates or bowls and garnish with the edible flowers.

©Nancy Wolfson-Moche 2014

 

 

 

 

 

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.