Get to Know Your Greens | Mustard Greens + Lemony White Beans & Mustard Greens
There is only so much kale that one can eat until you feel the need to branch out and see what else is out there, vegetable speaking. This is why, we love this series, ‘Get to Know Your Greens’, which opens your taste buds to options you might not usually reach for at the farmers market. One thing we have learned is that you can usually incorporate greens interchangeably in recipes and each pack their own nutritional punch.
This brings us to mustard greens, a member of the brassica family that has a less pronounced peppery flavor than arugula and is high in both vitamins A, E, K and packed full of antioxidants and phytonutrients. Similar to dandelion greens, they help detoxify the liver and can lower cholesterol. Mustard greens can be enjoyed raw in a salad or sautéed with garlic and olive oil.
For more in this series click here.
Lemony White Beans & Mustard Greens
4 cloves garlic, minced
1 small onion, finely chopped
1 bunch mustard greens, if unavailable kale or collards will also work (but collards will need more time)
1/2 lemon, juiced
1 can white cannellini beans, preferably organic
salt & pepper to taste
Directions: Add a nice drizzle of olive oil into a sauté pan over medium heat. Add onion and garlic and stir until soft, about 5 to 7 minutes—take care not to burn the garlic. Add greens, 1/4 cup water and lemon juice, cook until wilted. Add beans and cook until heated through. Season with salt, pepper and additional olive oil before serving.
Photography by ROSE & IVY