Food | STYLE
Seasonal vegetable By Wi l l Stewa rd, Liv i ng La rder
Mustard greens
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diverse species of plant in the brassica family – hence its willingness to grow through the cold winter months and into spring. Its peppery flavour is often found in salads, but it is less commonly grown for cooking. It is a staple of our growing year and a personal favourite cooked with leeks and white fish. Its origin is in oriental cooking and it shares many similarities with its better-known Pak Choi and Bok Choi cousins. Unlike many brassicas, the stalk is the ‘main event’ of this unusual green as it adds juiciness and crunch to many an oriental-styled soup or broth.
Mustard greens with lemongrass and chilli Ingredients 400g of mustard greens 2 cloves of garlic – finely sliced 1 red chilli – finely sliced 1 stalk of lemongrass – central part only finely sliced 1 tsp of ground turmeric 1 tbsp of sesame oil 1 tbsp of dark soy sauce 2 tbsp of fish sauce 2 tbsp of lime juice 1 tsp of honey Method
leaves were small so we kept them whole. Heat the sesame oil in a large frying pan – add the grated garlic, lemon grass, chilli and turmeric – gently fry until it smells cooked, add the mustard leaves and stir fry until they are softened. Mix together the remaining ingredients (soy sauce, fish sauce, lime juice and honey) add to the frying pan – stir through and serve immediately with some sticky white rice.
Wash your mustard greens well – no need to remove the midribs as they give a nice crunch once cooked; our March and April 2021
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