Cold Mustard Greens With Olive Oil And Lemon
Published November 11, 1997
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound mustard greens or other dark leafy greens, washed and trimmed
¼ teaspoon very finely minced garlic
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 lemons
Nutritional analysis per serving (4 servings)
10 grams carbs; 134 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 5 grams fiber; 386 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Cook greens until bright green and tender, 3 minutes or less. Remove, and plunge into ice water. Drain well; squeeze dry.
- Step 2
Toss greens with garlic, olive oil, salt and pepper. Juice one of the lemons, and sprinkle the juice over the greens. Quarter remaining lemon, and serve with greens.
Private Notes
Comments
Remove the stems before blanching and chop up greens after ice water plunge. Makes it easier to scoop up all of the leaves from the ice water. This recipe was fantastic! Very lemony and bright, and hides the mustardy flavor of the greens in case you want to serve it to those who aren't mustard green fans. I ate it straight up and later added to a grilled cheese sandwich, which was equally fantastic!