Tuesday, May 4, 2010

Warm Mustard Green Salad with Black-eyed Peas

We bought a luscious monster bunch of mustard greens at the farmer's market last weekend and they didn't disappoint in this flavorful recipe. I'd only made it once before, but figured it merited another go. The original incarnation has 2 strips of bacon in it (and sauteing the greens in the rendered fat) but I didn't go that route. I opted instead for sauteing the greens first in about a tablespoon of olive oil, then I added ~1/4-1/3 cup of broth, reduced the heat, covered and braised for about 5 minutes. I followed the original recipe from that point, apart from adding the bacon back in at the end that is...
It does have quite a lot of balsamic in it, so if you're not too keen on tart you might reduce the amount a bit. The vinegar serves to cut the bitterness of the greens nicely though.
I baked some Alaskan cod (at 450 for 10 minutes on a foil coated baking sheet) that I'd lightly coated with olive oil, and sprinkled with blackening spices. Made a great pairing with the salad.

Warm Mustard Greens Salad with Black-eyed Peas:
(adapted from Cooking Light)

~2 Tbs extra-virgin olive oil, divided
12 cups torn mustard greens, stems removed (about 12 ounces)
~1/4-1/3 cup veggie, or chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped green onions
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped (I used a serrano)
1 (16-ounce) can black-eyed peas, rinsed and drained
1/4 cup balsamic vinegar

Heat ~1 Tbs olive oil in a Dutch oven, or equivalent (that you have a cover for), on medium-high. Add greens, sauteing until wilted, then add broth, reduce heat to simmer, cover and cook for about 5 minute.

Combine greens, salt, and black pepper in a large bowl, set aside.

Add another Tbs oil to pan. Stir in onions, garlic, and jalapeño/serrano and cook 1 minute. Add peas and cook 1 minute. Stir in vinegar, and bring to a boil. Remove from heat and add greens back into mixture, stirring to combine.

Serve warm.

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