What We Ate: Mustard Greens with Balsamic Recipe

You guys, I’m still injured. Six weeks since the 100 mile, and I’m still injured. Tendons take time, and I gotta be patient. Cooking and house projects have been keeping me distracted, but I’ve been keeping sane by swimming occasionally and lifting to get stronger (and hopefully prevent this injury again)! Patience… not my best quality.

I wanted to share a quick bite with you. I’m having an I-hate-salads phase, so today I made some mustard greens to get my leafy vegetables. Try it with baby kale, or collard greens! The idea came to me when I ordered some oil and vinegar for my salad while dining out last month in Wisconsin; being a swank kind of place, the vinegar wasn’t just plain ol’ balsamic – it was a sweet and thick balsamic reduction. If you’ve never had it, a reduction doesn’t punch you in the face like balsamic can sometimes. Instead, you taste the natural sweetness of the vinegar. (Strange concept, I know.) I’m a newly-converted fan of the salty+sweet combo, so using some ingredients we had around the house, I made this:

Mustard Greens with Balsamic Reduction

Serves 2 (or 1 hungry runner)

RecipeMustardGreens

Ingredients:
2 Tbsp coconut oil
6 cups greens – kale, mustard, collard (cheat: get the pre-washed/pre-cut bags in the salad aisle!)
4 Tbsp golden raisins or cherries (do it better: sub fresh berries)
2 Tbsp sliced almonds
1/2 cup balsamic vinegar

Directions:

1) Pour vinegar into a small saucepan and cook on low heat. Don’t inhale when you’re standing over the pan. {I’m sure someone will do it, so don’t say I didn’t warn you…!} Stir occasionally, and let it go while you complete steps #2-4.

2) In a skillet, sautée the mustard greens with coconut oil. Warning: don’t overcook. Remove from heat and place into a bowl/plate a minute after they start turning a nice, dark green just beyond raw. Feel free to add a couple of turns of sea salt.

3) While the vegetables are cooking, pre-heat a dry skillet/pan and toast the almonds until they turn golden brown.

Optional Step: Cook the raisins on medium-low heat in a 1/2 inch of water until they plump up. Drain and set aside.

4) Check on your balsamic vinegar. It should not be emitting visible vapors by now, and you’ll know it’s ready when it’s half the volume – less is ok – than you started with. Remove vinegar from heat and pour into a cup. It’ll thicken a bit while sitting. [Warning: Don’t overcook!] [Cheat: Make ahead and shortcut it on a lazy night]

5) Assembly — the fun part(!): Add the toasted almonds and raisins to the top of the mustard greens. Drizzle with balsamic reduction, and toss if desired. Then, EAT!! Add a protein like chicken or prosciutto on top to make it a complete meal. Enjoy!

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5 thoughts on “What We Ate: Mustard Greens with Balsamic Recipe

  1. Kimberly R.
    February 27, 2014 at 11:26 pm

    Good recipe! Was a hit tonight, thanks.

    1. Steph
      February 28, 2014 at 12:28 am

      Awesome to hear! Glad to provide some dinnertime inspiration! :)

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