If you want to get some concentrated nutrition really quickly – and inexpensively – wilted greens are just a fantastic solution. I’ve thrown together wilted spinach many times as a quick and easy green side for dinner parties, and you can’t beat the nice pop of color on your plate. Even better, it’s stupid-easy to make; there’s really nothing to it.
This recipe was made with the red mustard greens we got from our first CSA box from our local farm, and it can easily be scaled up to meet the needs of a larger crowd.
Follow along with me, if you will…
Prep Time: 5 minutes
Cooking Time: 5 minutes
Serves: 2 (small side portions)
1 bunch mustard greens (approx 10oz weight, including stems)
1 small shallot
1 Tb olive oil
Sliced or slivered almonds (optional)
Make it Happen
1. Peel and slice the shallot; set aside.
2. Cut or chop the stems from the bunch (easiest to do while it’s still held together by a rubber band), then wash the leaves and let them sit in a colander to dry somewhat.
3. Add the olive oil to a large non-stick skillet and heat over medium heat.
4. Add the shallots to the skillet and toss to coat with the olive oil. Heat the shallots in the pan for approximately 2 minutes, until the aroma of the shallots really starts to come out.
5. Add the mustard greens to the pan and, using tongs, combine them well with the oil and the shallots.
6. Use the tongs to continue this combination for approximately 2-3 minutes, until the greens have wilted a good amount and their volume is greatly diminished (what once filled a pan is now easily compressed down to less than half of the pan).
7. Remove from heat and serve immediately. Apply balsamic vinegar lightly over top of the greens and (if desired) top with almonds.