How to Cook Mustard Greens
Mustard greens are hard to underestimate: people who eat them often enough rarely suffer from cancer; they contain such vitamins as A, C, E and K. Mustard greens are great both: for your skin and bones. Mustard is made out of seeds; mustard greens are different and today many people prefer cooking them instead of cooking salad leaves or even broccoli. As many other foods, mustard greens are better to eat raw. After you cook mustard greens, they lose vitamin C and some of the B vitamins. Nonetheless, you shouldn’t eat too much raw mustard greens if you have iodine deficiency.
2 garlic cloves;
1 lb mustard greens;
3 tbsp chicken broth;
salt and pepper to your taste
- Slice onions in thin circles and mince garlic. Fry them in oil till golden.
- Chop mustard greens and add them to a frying pan. Add salt and pepper and cook until mustard leaves are nice and soft.
- Make sure you cook this dish long enough to kill onion and garlic bitterness but not long enough for them to burn.
Mustard leaves with bacon
a few slices of bacon;
2 tbsp vinegar;
2 tsp sugar;
salt to your taste;
2 cups chicken broth
- Chop bacon and fry it in a pan until brown (you will need its grease).
- Chop mustard greens and add them to the pan. Cook until they are soft.
- Add vinegar and cook greens for a couple of minutes turning leaves every once in a while. Add salt and sugar to your taste.
- Add chicken broth, cover pan with a lid and dimmer. Cook for 15-20 minutes and serve.
Raw mustard greens in a salad
1 part mustard greens;
1 part beet greens;
1/2 part grape tomatoes;
grilled chicken breast (optional);
salt to your taste;
- olive oil;
- feta cheese to your taste.
- Wash mustard greens and beet greens (you may soak them in boiling-hot water for a minute).
- Cut grilled chicken breast in bite-size pieces. Chop mustard greens and beet greens.
- Cut grape tomatoes in halves and feta cheese – in 1/2'' pieces or smaller.
- Combine all the ingredients and add 1-2 tbsp olive oil. Season with salt.
- Don’t eat too much raw mustard leaves, especially if you eat them on daily basis. If you enjoy fresh mustard greens, just cook them in oil for a few minutes, you don’t even have to add anything.
- Don't overcook mustard greens otherwise they will get slimy, won't taste good and it will ruin your dish.
- If you are making a salad (recipe 3), don't add too much chicken - 4-5 pieces per serving is enough.
Not only are mustard greens rich in vitamins, they are rich in calcium and potassium, as well as kale, spinach and other greens. It is a great weight-loss food. Any greens are great for colon and your stomach, even those who don't like them should eat them every now and then.
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