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!
Mirin isn't vinegar but sweetened rice wine. We just had standard rice vinegar in the pantry and used that. Tasted fine: one of the two vegetable non-enthusiasts in the household had seconds. I'll probably try ginger next time around.
If you post any more recipes, trepto, I'd like to know. :)
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 added some sliced green onion,too. I would recommend tripling the cooking time.
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!
* 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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