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My review
Asian-Inspired Mustard Greens
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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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Ingredients
30 m servings 54Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
- Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
- Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
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Footnotes
- Cook's Note
- Mirin vinegar is mild. Another mild vinegar (apple cider vinegar is great) can be substituted, but may slightly affect the flavor. Sake is rice wine. There are cooking varieties, but table sake works just as well in this. Sherry is a common substitute, but any not-too-grapey white to blush wine will work as well in this. If desired, minced ginger and/or red pepper flakes can be added with the garlic. I don't care for ginger, but I'm assured it's delicious in this.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 2327 Ratings
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Most helpful positive review
11/16/2011
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...
Most helpful critical review
1/30/2012
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...
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11/16/2011
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...
1/30/2012
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...
2/17/2013
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 thi...
12/5/2013
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...
1/28/2015
I was searching for a new recipe for greens and we loved this, and our company did too. There were no leftovers. The only thing I did differently, is after I washed and chopped the greens I pu...
10/13/2013
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 not...
5/17/2012
Our supermarket didn't have mustard greens, so I made this with collards, instead. Fantastic!
3/11/2016
Excellent flavor! I served it over roasted mahi-mahi and it paired wonderfully.