This recipe for sautéed mustard greens with shallots is super easy to make with only a few ingredients. It's a great side dish to serve alongside a chicken, pork or steak entrée - very versatile. Mustard greens are slightly bitter so if you like that flavor you will love this recipe.

Community Supported Agriculture: A Great Way to Support Local Farmers

But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time.

*Organic mustard greens and garlic scapes from Clark Farm in Carlisle, MA*

I thought it would be fun to post new recipes each week where I use my fresh, organic farm veggies in recipes that you can make too! I know there are a lot of people out there who do CSA in the summer. So this is for all of you!

What Do Mustard Greens Taste Like?

Mustard greens have a slightly mustardy-slash-peppery flavor and that same mildly bitter finish like spinach or swiss chard. Neither of which, in my opinion, presents in an overwhelming way, but rather a delightful way! I think these greens pair well with garlic and shallot with a squeeze of fresh lemon to finish. And chili flakes for a little kick? I'm in. I've only just recently got into chili flakes and I'm starting to really enjoy sprinkling them on various goodies.

And What is a Garlic Scape, You May Ask?

Garlic scapes are the green flower bud of the garlic plant and they get harvested to promote the bulb development below. They are usually available in the beginning weeks of the Summer CSA Share at Clark Farm. They can be used interchangeably with regular garlic. I've found with my experimenting so far, you need to use a little more garlic scape to equal the power of the flavor of regular garlic.

*Organic garlic scapes from Clark Farm. Use like you would garlic, scallions or chives.*

This CSA membership has been my first exposure to garlic scapes and I've been incorporating them into my recipes and loving it! You chop them the same way you would chop scallions, except garlic scapes are thicker and meatier. Usually, this means I will chop them down a bit finer since larger chucks can be an awkward texture. When I decided to make sautéed mustard greens with shallots, all I could think was - oh, and I'm definitely adding garlic scapes too!

So if you're a CSA member at Clark Farm or elsewhere, don't pass these lovely garlic scapes by. Or if you find yourself at a roadside farm stand and see these - get some and try it! Really - they're fantastic!

Looking for More CSA Recipes for Greens and Veggies? I Gotcha Covered:

Sautéed Mustard Greens with Shallots, Garlic Scapes & Lemon

Author: Stacey
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: 4 small portions 1x

Print Recipe

Description

Looking for a delicious, easy and versatile side dish to complement your chicken, pork or steak dinner? Sauteed mustard greens with shallots to the rescue!

Ingredients

Units Scale

1 large bunch of mustard greens
¼ cup finely diced shallot
¼ cup diced garlic scapes (or one garlic clove, finely diced)
1 lemon wedge (more to serve on side if you want)
1 tablespoon olive oil
Salt and pepper to taste
Chili flakes, garnish (optional)

NOTE: This recipe yields 4 small portions, but you can use the recipe multiplier function if making for more people.

Instructions

Dice the garlic scapes. First, I chopped them like I would scallions. Garlic scapes are meatier than scallions, so you'll want to chop them down a bit finer from there (my video shows this well).
Finely dice your shallot.
Cut the stems from the mustard greens and discard. Chop the mustard greens and set aside for a moment.
Heat olive oil in a large sauté pan on low-to-medium heat. Add the shallots and garlic scapes. If you’re using regular garlic, add the shallots first and let them cook for a minute or so – then add your garlic. Either way, give it a pinch of salt and pepper and stir everything for a couple of minutes.
Add the mustard greens to the pan and put the lid on- leaving on low-to-medium heat. Let steam for 3-4 minutes until greens have become mostly wilted. Take the lid off and give it a stir to incorporate the shallots and garlic scapes into the greens. Turn the heat off and let sit covered another 2 minutes. Remove the lid and add a squeeze of fresh lemon and pinch of salt and pepper if you feel it needs it.
Transfer to a serving bowl and sprinkle chili flakes on top (optional). Garnish with lemon wedge (optional).
Serve immediately.