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Simple Sautéed Mustard Greens
Serves 2I love the fact that even though I have been a vegetarian for a long, long time, there is a seemingly never ending parade of fruits, vegetables, and leafy greens coming out of the woodwork with sneak attacks of deliciousness! In other words, there is always something new and tasty to try. (Contrary to the beliefs of a classmate who once told me he could never be a vegetarian because he “couldn’t eat just carrots and beans all the time”). Case in point with mustard greens—how had these little devils slipped past me for all these years!? This super simple preparation allows the tangy, horseradish-y flavor of the greens to shine through.
INGREDIENTS
2 cloves garlic, chopped
2 tablespoons olive oil
1 bunch mustard greens, washed, deribbed, and chopped
sea salt and fresh ground black pepper
1 lemon wedge
INSTRUCTIONS
Step One: Heat oil in a large pan over medium heat. Add garlic and sauté 1 minute. Add greens and sauté, stirring frequently, until greens have wilted, about 4-5 minutes. Add a tiny squeeze of fresh lemon juice, and season with salt and pepper to taste.
Source: A Robot Heart Recipes Original.
Posted on January 31, 2012 with 28 notes ()
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A Vegetarian Cooking Blog
The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.
I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.
My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.
Thanks for reading, and enjoy! ♥
"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf
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