Mustard Greens With Balsamic Vinegar
Published August 7, 1999
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
2 cloves garlic, thinly sliced
3 pounds mustard greens, well rinsed and tough stems removed, very coarsely chopped
2 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
12 grams carbs; 109 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 554 milligrams sodium; 7 grams protein; 4 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
In a very large pot, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the mustard greens, stirring and working them down into the pot until they all fit. Cook for 5 minutes, stirring occasionally. Cover the pot, lower the heat to medium and continue to cook until the greens are very tender, about 10 minutes more. Remove from the heat, stir in the vinegar and season to taste with salt and pepper. Serve immediately.
Private Notes
Comments
This was very good--the slow cooking and the balsamic vinegar tamed the bitterness of the mustard greens very nicely. I will make this again.
Simple and delicious. The greens were not overcooked and balsamic vinegar added a lovely note that did not overpower. Definitely making this again.
Simple and delicious. The greens were not overcooked and balsamic vinegar added a lovely note that did not overpower. Definitely making this again.
This was very good--the slow cooking and the balsamic vinegar tamed the bitterness of the mustard greens very nicely. I will make this again.