Mustard Greens with Garlic Mayo

Source: CookThink.com

Garlic Mayo:

• 3 Egg yolks
• 1 tsp Dijon mustard
• 1 small clove garlic, peeled
• ¼ tsp. Cayenne pepper
• 2 Tb lemon juice
• 1 c. olive oil
• salt and pepper

1. Combine egg yolks, mustard, garlic clove, cayenne and lemon juice in a food processor. Start the processor and add a stream of oil to the mix as it processes. The mayonnaise will come together and thicken suddenly.
2. If the mixture is too thick, add a little warm water to thin it. Add salt and pepper to taste. Keeps for 1 week in the fridge

Send in the greens!

• ¼ c garlic mayo
• 1 bu. Mustard greens, stemmed and chopped.
• Ground black pepper

1. 1. Rinse and dry the mustard greens. Slice away the stems and spines. Cut into ribbons 1” wide.
2. In a large bowl, toss the mustard greens with a little of the mayo. Continue to add the mayo slowly until you reach the desired consistency: Well coated but not soggy. Add the
   black pepper to taste

From July 17, 2009 Fox & Fawn Farm Newsletter