ASIAN-INSPIRED MUSTARD GREENS
I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.
Provided by trepto
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
- Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
- Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 54.2 calories, Carbohydrate 6.3 g, Fat 2.5 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 247.3 mg, Sugar 1.2 g
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[email protected]This recipe is a disaster. The mustard greens were burnt and the sauce was inedible. I'm never making this again.
Onneetse Phorome
[email protected]This recipe is a fail. The mustard greens were tough and the sauce was bland. Don't waste your time with this one.
Candace Hayes
[email protected]This was the worst mustard greens recipe I've ever tried. The mustard greens were slimy and the sauce was watery.
Edie Bear
[email protected]I would not recommend this recipe. The mustard greens were overcooked and the sauce was too sweet.
Rr Ff
[email protected]This recipe was a waste of time and ingredients. The mustard greens were tough and the sauce was flavorless.
M akhtar AKHTAR
[email protected]I followed the recipe exactly and the mustard greens turned out bitter. I'm not sure what went wrong.
Ente Joseph
[email protected]This recipe was a bit bland for my taste. I think I'll add some more garlic and ginger next time.
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[email protected]The mustard greens were a bit tough, but the sauce was delicious. I think I'll try cooking the mustard greens for a little longer next time.
Cassie Thomas
[email protected]This recipe was a bit too spicy for my taste, but I think that's just because I used a hotter chili pepper than the recipe called for. Otherwise, it was a great recipe and I would definitely make it again.
sad eri
[email protected]I followed the recipe exactly and the mustard greens turned out perfect! They were tender and flavorful, and the sauce was delicious.
Jade Haggard
[email protected]This recipe was a great way to use up some mustard greens that I had in my fridge. The sauce was delicious and the mustard greens were cooked perfectly.
MD POROSH MONI MD POROSH MONI
[email protected]I love this recipe! It's so simple, yet so flavorful. I've made it several times and it's always a hit.
Dan Daniels
[email protected]Yum! This dish was so flavorful and easy to make. I used baby bok choy instead of mustard greens and it was still delicious.
Kezang Jimba
[email protected]Great recipe! The mustard greens were delicious and the sauce was amazing. I added a little extra garlic and ginger, and it was perfect.
Naume Arinda
[email protected]This is my new favorite way to cook mustard greens! The sauce is so flavorful and versatile - I've used it on chicken and tofu as well. Highly recommend.
Roki vai
[email protected]I've never been a big fan of mustard greens, but this recipe changed my mind! The combination of sweet, savory, and spicy was perfect, and the mustard greens were cooked to perfection.
Moshfik Hasan Mahim
[email protected]This Asian-inspired mustard greens recipe was a hit at our dinner table! The flavors were bold and bright, and the mustard greens were cooked perfectly - tender but still with a bit of crunch. We'll definitely be making this again.