Mar 06, 2013
Mustard Greens ‘n’ Beans
I love greens and beans! I could live on them. Well, I practically do. Mustard greens can be bitter for some people, similar to dandelion greens, and their pungent, peppery flavor may be an acquired taste. But the creamy white beans in this recipe compliment the greens perfectly. It makes a delicious and satisfying side dish.
Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. They’re at the top of the list of nutrient-dense foods, too, along with collards and kale. This is a simple recipe with lots of flavor. I hope you’ll try it!
An easy way to get the most nutritional bang for your caloric buck!
- 1 large bunch of mustard greens
- 4-5 cloves garlic, crushed
- 2 TBS dark mustard (I prefer the kind with the mustard seeds in it!)
- 1 can white beans (I used great northern beans)
- juice of 1/2 lemon
- Rough chop the greens, removing any tough, thick stems.
- Rinse well.
- Place in a large pot with the garlic, cover and simmer until tender. The leftover water from rinsing the greens should be enough to allow the greens to steam. Add a bit more water if needed.
- When the greens are soft, add the beans, mustard and lemon juice. Stir to combine.
If you can't find mustard greens, ANY greens will do. Try it with kale, collards or Swiss chard, too!