Sauteed Greens with Shallots and Mustard Seeds

Serving Size: 10

Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with shallots and mustard seeds for a bit of spice and texture.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

Ingredients

3 tablespoon extra-virgin olive oil
2 shallot large, minced
1 tablespoon yellow mustard seeds
1 pound Kale stems and inner ribs trimmed, leaves cut into ribbons
1 pound Chard stems and inner ribs trimmed, leaves cut into ribbons
1 pound Collard Greens stems and inner ribs trimmed, leaves cut into ribbons
1 teaspoon Kosher salt more or less to taste
1/3 teaspoon freshly ground black pepper more or less to taste
2 tablespoon fresh lemon juice more or less to taste

Instructions

Heat the olive oil in a large skillet over medium heat. Add the shallot and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

Reheating Instructions

Heat in a saute pan over medium heat.

Nutrition