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
- 1/4 cup finely diced shallot
- 1/4 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.
