This is completely unrelated to the post below, but I have, in essence, been made the president/leader/whatever-you’d-like-to-call-it of our school’s dance club. :O It’s probably a good thing that I know how to teach more than just pole dancing, har har har. I’d probably get an unprofessionalism speech if I tried to teach that at school (sigh). Speaking of that, though, it is getting freakishly cold here (please keep in mind that I come from a land with no seasons and the one year I tried to branch out [aka last year in NJ], there wasn’t much of a winter). It apparently gets to the -20’s here in January. In other words, I am going to die. It was nice knowing you all (or y’all, if you’d prefer).
There was a giant bag of mustard greens , or éŖéč», on sale for 99 cents at Krogers, so I figured $1 wasn’t too bad in terms of vegetable experimentation. Manager’s specials are awesome. :D I especially like frequenting Krogers on Sunday mornings because they usually have some kind of a sale (people like to buy stuff for potlucks at church <3 and speaking of my church, the people there are full of awesome and I love the food there–super healthy and delicious! I’m in the process of trying to collect cooking tips/secrets there).
The general consensus of my tastebuds is that mustard greens are a littleee too bitter for my taste. Adding the stuff that I did made it a little better, and I ate it with honey lemon chicken that I baked in an attempt to replicate what my neighbor made us during one of our study sessions (will post something on that someday) and some brown rice, so it wasn’t bad! Just be forewarned that it’s still kinda bitter. I probably wouldn’t want to eat it on its own like a salad or anything. They’re very high in vitamin A and K though! :O
Recipe obtained from allrecipes.
Asian-esque Mustard Greens
Ingredients:
-1 tsp sesame oil
-6 cups washed + chopped mustard greens
-1/4 cup water
-1 tsp garlic, minced
-1 tbsp soy sauce
-2 tsp mirin
-1 tsp brown sugar
Instructions:
1) Put sesame oil in hot skillet and heat until it just begins to smoke. Throw in the mustard greens and pour in water. Gently toss the greens until they’re wilted and reduced in quantity (~2 minutes). Mix in garlic, soy sauce, mirin and sugar.
2) Bring mixture to a boil and stir until sugar has dissolved. Cover skillet, reduce heat to a simmer and cook until the greens are tender (10-15 minutes). If you want a thicker sauce, remove greens, cook liquid down to desired consistency and throw the greens back in. Toss in the pan juices and serve.
