Red Mustard, Week 3

The red mustard greens have purply stems and flatter leaves than regular mustard greens. Their taste is also more nuanced and sharper at the same time. Raw, they could provide a fun bite in a salad. Cooked, they become more mild, but fyi they also turn the cooking / sauteing water purple.

Salmon & Red Mustard Greens

  • Poach salmon in white wine with diced ginger.
  • Saute mustard greens in a hot pan with no oil, moving them around the pan often so they don’t stick.
  • Remove from pan with tongs, squeezing out excess purple liquid.
  • Dressing (optional): emulsion of sesame oil and soy sauce