Recipe Archives->Vegetables->Mustard Greens 03

Asian Mustard Greens

1 slice bacon, halved
24 ounces Chinese mustard greens (gai choy) or other mustard greens
3/4 teaspoon granulated sugar
1/4 teaspoon salt
2 cranks ground pepper in a mill
1 large clove garlic, peeled and smashed with the blade of a heavy knife
1 knob fresh ginger, peeled and smashed

Remove tough stems and central spines, rinse well and dry.

In a large pot over medium heat, cook bacon until all fat has been
rendered, 4 - 6 minutes. Remove bacon and refrigerate for another
use or eat. While bacon is cooking, place greens in a large bowl.
Sprinkle with sugar, salt and pepper; toss. Add garlic and ginger
to pot with bacon fat, then saute 4 minutes. Increase heat to high.
When bacon fat is sizzling, add about a third of seasoned mustard
greens to pot and stir-fry, using tongs to circulate greens until
wilted and bright green, 1 to 2 minutes.  Use tongs to transfer
greens to serving bowl or individual dishes, leaving garlic and
ginger in pot. Repeat with remaining greens. Serve hot.

Printable version: mustard-greens03.txt.