Monday, March 24, 2008

Wilted Mustard Greens Salad

I'm getting the garden ready for spring planting.

I've been attending lots of garden seminars lately - especially at Airlie (that oh-so-gorgeous research facility and conference center here in Fauquier County, VA) through their local food project..... in fact, I'm going to Harvey Ussery's Integrated Homestead workshop this coming Friday.

But here's where I'm going with this.... the "hot" seed category for home gardens this year is "greens." These aren't your grandmother's old southern greens to be boiled for hours but rather a whole new fresh world of taste-y, light or no cooking greens to feed our good health as well as our palates.

There's not much in the garden yet.... it's way too early..... but mustard greens are around (in the green houses, at the grocery store and maybe, just maybe under some mulch).


They're a spicy vegetable that's typically cooked and served as a hot side dish.
In this recipe, however, the greens are served as a salad. Yes (surprise!) they can be eaten raw and you're going to find them quite nice.

Break with the southern tradition of boiling mustard greens to death and try this pepper-y salad. It's pungent so, unlike lettuce salads, keep the portions small. You're going to love it!

Wilted Mustard Greens Salad
"Wilted" means the greens soften slightly in the hot dressing but are sturdy enough to retain most of their character.

Serves 2-4

Salad
2 cups washed, stemmed and shredded mustard greens
A few red onion rings (to taste, sliced 1/16 inch thick and separated)

Dressing
1/2 cup water
1 teaspoon cornstarch or 2 teaspoons all purpose flour
2 tablespoons brown sugar
1/8 teaspoon celery seed
Dash black pepper
2 tablespoons white vinegar

Put greens and onion rings into a heat proof bowl. Set aside.

Prepare dressing by whisking remaining ingredients (except vinegar) together in a small pot. Bring to a boil, whisking, over medium heat then cook one minute more.

Remove from heat and whisk in vinegar. Immediately pour hot dressing over salad and toss to coat. Serve at once.

Karla's tips:
Don't like mustard greens?
This hot dressing works well over spinach and that old stand by, iceberg lettuce. Other greens or lettuce not recommended.

Want a milder salad?
Mix spinach and/or iceberg lettuce with the mustard greens for a total of two cups greens for this amount of dressing.

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1 comment:

laurablogfauquier said...

That sounds SO good. This goes on my fridge door!