Mustard greens are the veggie you've been neglecting. This recipe is sure to change that. Garlic and ginger dress up the greens with eye-opening flavor that'll keep you coming back.
1 slice bacon, halved
24 ounces Chinese mustard greens (gai choy) or other mustard greens, all tough stems and central spines removed, then rinsed and dried well
3/4 teaspoon granulated sugar
1/4 teaspoon salt
fresh ground black pepper
1 clove garlic, peeled and smashed
1 knob fresh ginger, peeled and smashed
In a large pot over medium heat, cook bacon until all fat has been rendered, 4-6 minutes. Remove bacon and refrigerate for another use or eat.
While bacon is cooking, place greens in a large bowl. Sprinkle with sugar, salt and pepper, then toss. Add garlic and ginger to pot with bacon fat and saute for 4 minutes. Increase heat to high.
When bacon fat is sizzling, add about a third of seasoned mustard greens to pot and stir-fry, using tongs to circulate greens until wilted and bright green, 1 to 2 minutes.
Use tongs to transfer greens to serving bowl or individual dishes, leaving garlic and ginger in pot. Repeat with remaining greens. Serve hot.
NOTE: This is for Asian mustard, but standard mustard leaves work well, too.
jbolton
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