I got these ridiculously healthy mustard greens from my brother’s garden. He has this way of neglecting his garden, yet somehow his vegetables thrive to the point that he has to force them on others just to rid himself of them. I nurture my “green babies,” and they just wither away. 😦 Boo!
I was under the impression that mustard greens prefer cooler weather; we’ve been receiving 100°F or higher, so I’m extremely impressed that these are so happy. You should know that caterpillars LOVE anything in the cabbage family, which is why I hesitate to grow anything “cabbagey” anymore. I’m tired of searching-and-destroying these little buggers. Keeping an organic garden is hard work! Luckily, these greens had but a few baby ‘pillars.
No matter, where there are veggies to be eaten, never fear! I shall be there to assist you! Ahem, just call me. 🙂
- 5 bunches mustard greens ~ bottoms removed, remove all caterpillars, washed thoroughly, cut into 1.5″ chunks, separating leaves from stems
- 8 large cremini mushrooms ~ washed, sliced
- 1/2 bulb garlic ~ peeled, smashed
- 2 sprigs green onions ~ ends removed, washed, chopped
- 1 lb shrimp ~ peeled, deveined, washed, chopped
- soy sauce
- olive oil
- sea salt
- evaporated cane sugar
- Heat enough oil in a stainless steel pan to brown the garlic. Toss in the shrimp and cook until 1/2 cooked.
- Add the cremini and sauté until 1/2 cooked. (if at any time the ingredients start to stick to the pan, just add a bit more oil)
- Add the mustard green stems and cook until they turn a brighter green.
- Add the mustard green leaves and stir all the ingredients. Turn off the stove.
- Sprinkle the sea salt, evaporated cane sugar, and some soy sauce to taste.
- Serve with rice or soba noodles. ENJOY! 🙂