SIMPLE SAUTEED MUSTARD GREENS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
RICOTTA RAVIOLO WITH GARLICKY GREENS
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens, this special-occasion recipe gives whole new meaning to sunny-side up.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Yield Makes 9
Number Of Ingredients 16
Steps:
- Ravioli: Stir together both cheeses, oil, and lemon zest in a medium bowl; season with salt and pepper and set aside.
- On a floured work surface, roll out one square of the rested pasta dough to an approximately 16-inch square. Using a ruler and bench scraper or knife, lightly score a 12-inch square in center of dough, then score that 12-inch square at 4-inch intervals in both directions, to form a 3-by-3 grid of nine 4-inch squares. (Do not cut dough all the way through.)
- Spoon a scant 1/4 cup ricotta mixture evenly into center of each square. Using back of spoon, create a small well in the center of each mound. Gently drop an egg yolk into each well.
- Roll out remaining piece of dough to an approximately 16-inch square. On filled dough square, lightly brush water around cheese. Loosely drape second dough square over first. Working from the center outward, gently press any air pockets out from between doughs and press together around fillings.
- Using a fluted pastry wheel, pizza wheel, or knife, cut out ravioli. Transfer to a rimmed sheet dusted with flour (preferably semolina).
- Garlicky Greens: Whisk together lemon juice and mustard to combine, then slowly whisk in 1/3 cup oil to make a dressing; season with salt and pepper and set aside.
- In a large straight-sided skillet over medium heat, cook pancetta with 1 tablespoon oil until browned and fat renders, 7 to 9 minutes. Transfer pancetta to a paper-towel-lined plate.
- Return skillet to medium heat, add garlic, and cook until fragrant and sizzling, 15 seconds. Add remaining 1 tablespoon oil, then kale and dandelion greens, a handful at a time; season with salt and pepper and cook until wilted. Cover and continue cooking, stirring occasionally, until greens darken and become tender, 8 to 10 minutes more.
- Meanwhile, cook ravioli in a large pot of generously salted boiling water until al dente, 8 to 10 minutes. Reserve 3/4 cup pasta water; drain.
- Add reserved pasta water to greens in skillet and cook, uncovered, until water has mostly evaporated, 2 to 3 minutes. Remove from heat; stir half of reserved lemon dressing into greens.
- Serve each raviolo over a bed of greens, drizzled with remaining lemon dressing and sprinkled with pancetta, Pecorino, and pepper.
SAUTEED MUSTARD GREENS WITH PANCETTA
This so delicious recipe is from Kelsey Nixon from the Cooking Channel. I had never cooked or eaten mustard greens before, but the demonstration looked so interesting and delicious that I had to try it. DH and I were very glad that I did. Healthy, but DH liked it . The pancetta adds a delicious smokey taste. Easy, did I say easy???
Provided by mandabears
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat.
- Add the pancetta and saute until crisp.
- Transfer to a paper towel.
- Add the remaining 1 tablespoon olive oil to the skillet along wth the garlic, and shallot.
- Cook and stir occassionally until softened and golden brown.
- Add the mustard greens(as many will fit) sprinkle generously with salt and pepper until greens are wilted.
- As greens the greens cook, add the remaining greens, lemon zest, and juice to skillet.
- Cook until the greens are completely wilted.
- Remove from the heat.
- Transfer to a warm serving platter and top with pancetta.
- Serve immediately.
Nutrition Facts : Calories 63.9, Fat 6.8, SaturatedFat 0.9, Sodium 0.6, Carbohydrate 1.1, Sugar 0.2, Protein 0.1
SAUTEED MUSTARD GREENS WITH GARLIC
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Low Cal Winter Healthy Vegan Mustard Greens Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.
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