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Recipes do not have to be complex to be delicious. Although simple, this recipe for sautéing greens is a great way to use those usually abundant leaves from the garden: kale, chard, collard, and mustard greens. And since nutritionists and dieticians are always encouraging us to eat more dark, leafy greens, this is about the simplest, and possibly the best way, to get more of those delicious and nutritious greens into our diet.
I particularly like the combination of kale with mustard greens. The kale is the rich, hearty backdrop for the dish, and the mustard greens add a peppery, slightly pungent counterpoint for a complex, layered flavor. A little bit of fish sauce boosts the umami factor, making the dish more rich and satisfying, and the bit of lemon juice at the end brings out and brightens the flavor.
This dish is great with practically any meal. It goes fantastic with a cheesy breakfast omelet, as a warm accompaniment to a lunch time sandwich, or as part of an elegant dinner.
Sautéed Kale and Mustard Greens
Makes about six servings
2 tablespoons vegetable oil
2 cloves garlic, minced
1 bunch mustard greens, stemmed and chopped
1 bunch kale, stemmed and chopped
1 tsp Fish Sauce (or Worcestershire)
Kosher salt to taste
In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Sauté until garlic is softened and fragrant and has infused the oil.
Add the greens. Season the greens with salt and sauté while tossing to wilt. Once wilted add fish sauce and stir to combine. Add a squeeze of lemon juice to finish.