Name: Mustard Greens with Tomatoes, Onions, and Chilies
Yield: Makes 4 servings
Ingredients: 1 tablespoon safflower, canola or light olive oil; fried or toasted croutons (optional); 3 medium-sized tomatoes, peeled, seeded, and chopped; 3 small dried red chilies or several pinches red pepper flakes; 2 to 3 garlic cloves, finely chopped; salt; vinegar; 1 medium-sized onion, cut into ½-inch squares; 2 pounds mustard greens

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Mustard greens are available year-round, but they seem to taste best when the weather turns cool. In choosing a bunch, look for bright green leaves and avoid those that are yellow and limp. Collard greens and the mature leaves of red mustard can be treated in the same fashion, or all can be combined and cooked together.

Ingredients

2 pounds mustard greens
1 tablespoon safflower, canola or light olive oil

Method

Remove the stems from the greens and discard them. With very large leaves, take out the whole stem, not just the bottom end. Roughly chop the leaves, wash them well, and steam them over boiling water for about 5 minutes or until they are tender. Set them aside.

Heat the oil in a wide skillet, add the onions, and cook them over medium-high heat for about 2 minutes. Add the tomatoes, garl