As a kid, I despised mustard greens. I thought they tasted like dandelions, and anyone who ate dandelions was a crazy person in my eyes. My parents happened to be fond of both mustard and dandelion greens, as if they weren’t already crazy enough. Loading up our garden with the green curly leaves, dinner after dinner I’d be pushing them to the edge of my plate.
It took years for mustard greens to grown on me. I wish I could say I found some miracle cooking method to take the bite out of them, but in honesty it’s my tastebuds that have changed, allowing me to revel in the very element I once hated about these greens. From beer to coffee, I prefer everything on the bitter side these days (desserts excluded). It’s the component that packs mustard with such a depth of flavor I now want to top my egg sandwiches with every morning.
I still like to cut the bite by adding in other greens, like collards, especially as mustard reaches the end of its season and starts to grow stronger in taste. However, this recipe still has quite the bitter kick, so if that’s not your tastebud’s forte quite yet, I wouldn’t judge you for not reaching for this recipe. Though, I find it to be the perfect compliment to ingredients like fried eggs. A glass of sweet juice on the side, and you’ll be golden.
Sauteed Mustard and Collard Greens
-2 Tbsp. extra-virgin olive oil
-1 medium-large onion, chopped
-2 tsp. cumin
-1/2 – 1 tsp. crushed red pepper flakes
-1 bunch of mustard greens (about 4-5 cups), coarsely chopped
-1/2 bunch of collard greens (about 3 cups), coarsely chopped
-1 1/2 Tbsp. balsamic vinegar
-Salt and pepper, to taste
In large saute pan, heat oil over medium-high. Add onions, and saute until translucent. Stir in cumin, chili flakes, and salt and pepper. Add greens. Cook until tender, 10-12 minutes. Stir in balsamic vinegar. Serve as a side, or atop a sandwich.