| Asian Greens Wilted in Mustard Dressing
About 1 pound Asian Greens
2 scallions
2 tablespoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
3 tablespoons olive oil
Rinse greens in several changes of water, inspecting for grit. Dry thoroughly.
Clean scallions and trim root. Separate lighter colored bulb and darker green
tops. Mince bulbs and thinly slice greens. Mix bulbs with lemon juice, mustard
and salt, stirring to dissolve salt. Blend in oil.
Pour dressing into a very wide skillet set over moderate heat. Add leaves and
turn to coat with dressing (tongs are most efficient). Cook until leaves almost
wilt but stems retain crunch, about 2 minutes. Add scallion greens and toss.
Arrange on a platter, lined up like asparagus. Pour any remaining dressing on
top.
Makes four side-dish servings.
Adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
Get more recipes like this from:
Lettuce Patch Gardens-Sustainably
grown artisan vegetables in Colorado Springs, CO
|
