Mustard Greens with Jalapeno Peppers
Mustard Greens are a bit like cooking with spinach, though they are thicker and won't reduce down as much as fresh spinach will. They're jammed with flavor though they can be a bit bitter, which is why we prefer to include some roasted pecans in the mix to cut that bitterness down. Bacon would also be a nice addition to this recipe. Jalapenos are essential!
Ingredients
- 8-10 ounces Mustard Greens, chopped - stems removed
- 2 jalapeno peppers, coarsely chopped
- 1 small white onion, chopped
- 1 ounce pecans, chopped
- olive oil
Cooking Directions
- Bring a small pot of water to a rolling boil.
- Add mustard greens and boil about 2 minutes.
- Immediately plungs mustard greens into ice water to stop the cooking process. Reserve.
- Meanwhile, heat a saute pan to medium heat and add onions, jalapenos, pecans and about 1 teaspoon olive oil.
- Cook about 5 minutes, or until onion is translucent.
- Drain mustard greens and add to the saute pan. Saute about 10 more minutes, or until the greens achieve the desired consistency. At this point they might still be slightly stiff, though quite tasty. You can saute them longer if you'd like to soften them up.
- Serve!
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