Mustard greens were one of the items in my weekly produce box from last week. So for an entire week, those greens have been sitting in the bottom drawer of my refrigerator as every night I would push them aside to reach other, less bitter and less intimidating vegetables. Today, another bunch of mustard greens showed up in my box and I sighed, almost wishing that the other batch had gone bad by now so that I could throw it away. Terrible, I know, but when I'd tried to add them to my morning miso or stir fry they left such a bitter aftertaste in my mouth! So tonight I was bound and determined to knock the bitter out of those greens. This is how I did it. I thank my mom for the idea.
Japanese-Style Mustard Greens
Serves 2 to 3
1 large bunch mustard greens, stems trimmed and cut into bite-sized pieces
1 tsp toasted sesame oil
2 tsp soy sauce
1 tsp brown rice syrup
1 tsp mirin (a sweet sake for cooking - occasionally used in macro cooking)
1/4 block of medium-firm tofu, patted dry with paper towels
crushed sesame seeds for garnish
Bring a large pot of water to boil. Add greens and cook for 2-3 minutes. Strain in a strainer and push out as much water from the greens as you can without burning your hands. Set aside to cool for a few minutes. Once greens have cooled, squeeze out any excess water from greens and set aside. In a medium pan, heat sesame oil over medium heat. Once oil is fragrant, using your fingers, separate greens as you add them to the pan. Cook, stirring gently for about 1 minute. Add soy sauce, syrup, and mirin to greens; stir gently until combined. Crumble tofu with your fingers as you add it to the mustard greens. Toss with greens and cook on low for another minute to warm tofu. Sprinkle with sesame seeds and serve with brown rice, sauteed cabbage and adzuki beans with squash. Oishii!
This is so good, I wish I'd made a double batch..