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Wilted Mustard Greens

June 24, 2011

From CSA member Julie Ahern

  • 2 lbs mustard greens (or arugula, mizuna, kale, chard, collards, etc.)
  • 1 c pine nuts
  • 1 clove garlic or 1 garlic scape
  • 2 T olive oil
  • 1 T butter
  • salt and pepper
  1. Toast pine nuts in a dry saute pan until brown and fragrant. Set aside.
  2. Bring large pot of salted water to boil. Lay greens on cutting board and remove stem and large ribs. Add to boiling water and stir. Boil 4-6 minutes until tender. Remove to bowl of cold water to retard cooking, then drain into a colander in sink. Chop coarsely.
  3. Remove pine nuts from saute pan and heat olive oil and butter. Add chopped garlic and let soften for about a minute. Add pre-boiled greens, salt, pepper, and cover. Heat through for 5 minutes then top wtih toasted pine nuts. Serve to happy campers!

You can add a squeeze of lemon, a splash of rooster sauce, a grating of parmesan,
or a sprinkling of pepper flakes for variety.

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