Spicy, crunchy and fibrous, mustard greens are rich in Vitamins A and K , calcium, iron, potassium and magnesium, and carotenes. They build bone mass and can help prevent arthritis and osteoporosis. Blue hued dinosaur kale is another brassica with many of the same properties in addition to being rich in Vitamin C. Nestled into a bell pepper, they are a perfect antidote to this bone-chilling weather.
Half bunch mustard greens (about 4 leaves)
Half bunch dinosaur kale (about 4 leaves)
Pinch coarse sea salt
1 Tablespoon soy sauce
1 yellow pepper
Process Wash the mustard and kale leaves by immersing them in water, separately. Cut any tough ends off the stem bottoms. Then cut both the mustard
and kale leaves into small,, bite-size pieces about 1-2 inches wide.
Set aside. Fill a medium-sized skillet with about 2 inches of water and a pinch of sea salt; bring to a boil. Add the mustard first; when it begins to wilt and turns a more intense shade of green, add the kale.
When both varieties of leafy greens are soft, add the soy sauce. Allow it to disperse and then remove from pan. Wash a yellow pepper well
and halve it, slicing it around its middle.
Remove all seeds and pith and place each one in a bowl.
Fill each pepper with the mustard/kale greens, and serve.
©Nancy Wolfson-Moche 2014
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