We gather wild greens from the field daily, and mustard is currently the star attraction– buds as broccoli, flowers and young greens in salads, and cooked older leaves. I think these hold up even better, in flavor and texture, to sauteing than does spinach. We often mix with dock leaves for a bright lemony accent.
Mustard greens are easy to prepare, incredibly healthful, and delicious. They are a wonderful side to all sorts of meat, fish, polenta, or grain. We enjoyed them last night with fried pork chops and sweet potatoes.
Sautéed Wild Mustard Greens with Dock, Garlic and Onions
The dash of hot sauce adds no heat to speak of– only a bit of vinegar and spark of extra flavor. Serves 3-4.
2 T butter
1 white onion, chopped medium
4 cloves garlic, minced
1/4 cup dry white wine
3 large handfuls of large mustard leaves, stems trimmed and chopped in 1-inch lengths, separate, and leaves sliced 1 inch wide
1 large handful of curly dock leaves (optional), stems trimmed, leaves sliced 1 inch wide
1 t homemade hot sauce or other vinegar-based hot sauce, such as Tabasco
Melt the butter in a large skillet over medium-high heat. Add the onions and begin to brown, about 5 minutes or so. Add the garlic and cook 30 seconds. Stir in the mustard stems and cook for 30 more seconds. Add the greens and turn over several times as they begin to wilt. After a 30 seconds or so, add the white wine and continue to turn the greens while scraping the pan until they’re wilted. Cook until tender, only a couple of minutes or so, depending on how tough or old the leaves were. Season with the hot sauce and salt to taste. Serve immediately.