Recipe by trepto
"I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork."
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Asian (toasted) sesame oil
washed and chopped mustard greens
minced garlic, or to taste
Japanese rice wine (mirin) vinegar
I accidentally bought Mustard Greens instead of Kale (I thought they looked rather light in color). I've never had M.G. They are a bit spicy raw, so I hunted for a recipe to cook them with the hopes that they would taste good. This recipe caught my eye. Simple and surprisingly delicious. I mixed in a little Aji Nori Furikake (seasoned green seaweed and sesame seeds). I will mix this with rice and have for dinner tomorrow. I did not have Sake, so I used a little White Wine Vinegar.
The spiciness of raw mustard greens reminds me of wasabi, so I thought this would be intresting to try with the Asian twist. The spiciness mellows to almost nothing. The greens got to bitter for me. I love kale and thought this would be a nice change. I still like kale better and maybe will try this recipe with kale. I paired it with some edamame rice for a nice meatless meal.
Our supermarket didn't have mustard greens, so I made this with collards, instead. Fantastic!
The very best recipe for greens I've ever tried. I made black mustard greens from our farmer's market as a side dish tonight with a shrimp fried rice main. This recipe is wonderful. I would note, though, that Mirin is sweetened rice wine, not rice wine vinegar. I did use it (rather than rice vinegar) and we liked the mellow smoothness it added. Using regular rice wine vinegar would result is something more tart.
I'm trying to expand my "like" list of vegetables beyond spinach, pickles, and green beans. This was a success! If you need more kick, add more garlic - I added an extra teaspoon. I will use this recipe again with mustard greens, but I think it would also be great with kale, collards, and other greens. Yum!
I'm usually not a fan of mustard greens because of the bitterness, but this is how I always fix them now. Great recipe! My 1 year-old really likes them too!
This a great recipe. I used wild mustard from the nearby orange groves so it was fairly hot. Doubling the sugar helped. This recipe would probably be awesome with mild mustard greens.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian-Inspired Mustard Greens
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 22
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