Garlic Honey Mustard . . . isn’t that more like a topping for wings? Not when you’ve got mustard greens. I can’t resist them when I see them in the store or farmers market — bright yellow-green leaves, with delicate frilly edges and a spicy fresh smell. But the first time I brought them home, I couldn’t think of what to do with them, until I thought, “Well, honey mustard is one of my favorite flavors, so why not give that a try?” With zippy lemon and honey balanced with some fragrant browned garlic and earthy walnuts, this recipe is a lightly sweet take on greens I hope you’ll enjoy as much as I do.
1 Tb butter or extra virgin olive oil
1-2 cloves fresh garlic, minced
2-3 packed cups mustard greens (6-8 leaves, prepared)
1-2 tsp honey
1 tsp lemon juice
1/4 cup chopped walnuts or almonds (optional)
sea salt and black pepper
Prepare greens by washing well (leave some water on leaves to help them steam). Rip leaves off of tough stems, and set stems aside. Tear or chop leaves into bite-sized pieces. I like them no bigger than the size of a domino.
Heat butter or oil in a pan over medium heat until a drop of water sizzles on it. Add minced garlic and lower heat to medium low. Cook, stirring, 1-2 minutes or until lightly browned and fragrant. Add prepared mustard greens – they should have enough water left on them from washing to start steaming, but if you don’t see any steam coming off the pan, sprinkle a Tb. of water over the leaves to help them start cooking. Cook 2-3 minutes, stirring occasionally, until leaves are very dark green, very soft, and completely wilted.
Add chopped nuts to pan, if using. Drizzle 1 tsp honey and 1 tsp lemon juice over greens mixture and stir everything well to coat. Remove from heat, season to taste, and serve hot, Adjust seasoning with more lemon juice and honey if needed, add salt and pepper to taste, and sprinkle with more chopped nuts if desired.
Makes 1-2 servings as a side, or 1 serving as a very green meal.