Kabocha Squash and Mustard Green Toasts From Root to Leaf by Steven Satterfield
“I love the contrast between roasted squash and bitter greens. This duo works well not only on a dinner plate, but also as a rustic canape for passing or as a simple lunch…mustard, dressed with a little lemon and olive oil, will taste just as good.”
8 servings 1 small Kabocha squash, peeled and seeded, diced into ½-inch pieces 3 tablespoons extra virgin olive oil 2 teaspoons kosher salt 2 garlic cloves, thinly sliced 8 slices rustic bread 1 handful mustard greens, chopped and dressed with a little lemon and olive oil Flaky sea salt Freshly ground black pepper Shaved Parmigiano-Reggiano
Heat the oven to 350 degrees. Toss the squash with 2 tablespoons olive oil, 1 teaspoon salt, and thinly sliced garlic. Transfer the squash mixture to a roasting pan. Roast until the squash is very tender and slightly caramelized, about 35 minutes. Lightly brush the bread on both sides with the remaining 1 tablespoon olive oil and bake directly on an oven rack until lightly toasted. Spread the cooked squash on the toasts. Top with dressed mustard greens, and garnish with sea salt, pepper, and Parmigiano-Reggiano.
Spicy Mustard Green with Cumin From The Modern Vegetarian Kitchen by Peter Berley 4 servings
2 tablespoons extra-virgin olive oil 1 onion, roughly chopped (about 1 cup) 3 garlic cloves, chopped 1 red jalapeno pepper, seeded and finely chopped, or ½ teaspoon hot red pepper flakes 1 ½ teaspoons cumin seeds 1 large bunch mustard greens (about 2 pounds), chopped into bite-size pieces Cider vinegar Coarse sea salt Freshly milled black pepper In a large pot over medium heat, warm the oil. Add the onion and saute until softened, about 5 minutes. Add the garlic, jalapeno, and cumin and saute for 2 to 3 minutes more. Add the mustard greens and raise the heat. Stir until the greens wilt. Reduce the heat to low and simmer, covered, for 25 to 30 minutes, until the greens are meltingly tender. Season with vinegar, salt, and pepper to taste. Serve hot or at room temperature.
Lemony Mustard Greens with Benne From Heritage by Sean Brock “I recommend cooking all types of greens quickly, with just a simple sauté. It helps them retain their flavor rather than braising them into submission.”
1 large bunch mustard greens 1 tablespoon Anson Mills Antebellum Benne Seeds (sub. Sesame seeds, if necessary) 2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced paper thin Grated zest and juice of 1 lemon ¾ teaspoon kosher salt ½ teaspoon freshly ground white pepper ½ tablespoon dried hot pepper
Remove the stems and tough center ribs from the mustard greens. Make stacks of the leaves, roll them into cylinders and cut them crosswise into very thin ribbons. Wash in a sink filled with cold water. Drain well and pat dry with kitchen towels.
Toast the benne seeds in a small heavy skillet over medium heat, watching carefully and stirring occasionally, until light brown and fragrant, about 5 minutes. Spread the seeds on a plate to cool. Heat 1 tablespoon of the olive oil in a large skillet over medium heat until warm but not hot. Add the garlic and cook until lightly toasted, about 2 minutes. Add the mustard greens and toss to coat. Cook the greens until they are just wilted, about 8 minutes. Add the lemon zest and juice, salt, white pepper, and hot pepper and toss well. Remove from the heat and add the remaining tablespoon of olive oil. Finish with a sprinkling of the benne seeds. Serve immediately.
Mustard Greens with Chorizo and White Beans by Maryellen Driscoll from Fine Cooking
1 large clove garlic, minced (1-1/2 tsp.) 1/4 cup extra-virgin olive oil 5 oz. cured chorizo or linguiça, casings removed, cut into 1/3-inch dice (about 1 cup) 3/4 lb. mustard greens, trimmed and coarsely chopped (about 12 cups) 1-1/2 Tbs. sherry vinegar 1 14-oz. can Great Northern or cannellini beans, rinsed and drained Kosher salt and freshly ground black pepper
Combine the garlic and 1 Tbs. of the oil in a small bowl. Set aside. Heat 1 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer the chorizo to a plate lined with a paper towel, and discard the hot fat. Add the remaining 2 Tbs. oil to the skillet and increase the heat to medium high. As soon as the oil is shimmering hot, add the greens and stir frequently with tongs until wilted, 2 to 3 minutes. Push the greens to the outer edge of the pan, lower the heat to medium low and pour the garlic and oil mixture in the center. Cook until fragrant, about 30 seconds, then pour the sherry vinegar on top and let sizzle for a few seconds. Add the beans and gently stir everything into the greens. Gently stir in the chorizo; remove from the heat. Season to taste with salt and pepper and serve.
Tartine of Mustard Greens, Parmigiano-Reggiano, Caramelized Onions and Olive Tapende From The Broad Fork by Hugh Acheson Serves 4
2 onions 1 tablespoon peanut oil Kosher salt 4 1-inch-thick slices sourdough bread 5 tablespoons olive oil ½ cup olive tapenade ½ pound mustard greens ¼ pound Parmigiano-Reggiano cheese, shaved into thin slices
Cut the onions with the grain (lengthwise) into about 1/8-inch-thick slices Place a medium saucepan over low heat, add the peanut oil and a generous amount of kosher salt, and cook the onions, stirring frequently so they cook evenly, until they have fully caramelized. This should take about 45 minutes.
While the onions are cooking, preheat the oven to 425 degrees.
Place the sourdough slices on a baking sheet. Drizzle each slice with 1 tablespoon of the olive oil and season with kosher salt. Toast in the oven for 5 to 7 minutes, or until golden brown. To assemble the tartines, spread the tapenade in a thin, even layer over the toasted sourdough slices. Top with a layer of the caramelized onions, followed by the mustard greens. Finish with the shaved Parmigiano-Reggiano, and drizzle the tartines with the remaining tablespoon of olive oil.