Braised Mustard Greens with Spring Onions
Thomas J. Story
Meltingly tender, these mustard greens get a little snap from a drizzle of cider vinegar and a good quantity of spring onions. These onions resemble green onions, but the greens are thicker and the bulbs much larger; also, they have fairly sharp, bracing flavor that mellows when cooked. If you can’t find them, use a triple amount of green onions (scallions) instead–it’s equally good. The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.
This recipe, and others like it, can be found in the article “These 9 Tanya Holland Recipes Represent a New Soul Food for the West.”
How to Make It
Step 1
1
Rinse greens and drain. Set aside with water still clinging to leaves.
Step 2
2
Heat 1 1/2 tbsp. oil over medium heat in a large stockpot. Add garlic, onions, and chile flakes and cook, stirring often, until softened but not browned, about 5 minutes. Scoop half into a bowl and set aside.
Step 3
3
Add half of greens to pot and cook, covered, until wilted, then add second half. When greens are thoroughly wilted, sprinkle with salt and toss with tongs.
Step 4
4
Reduce heat and simmer greens, covered, until very tender, about 45 minutes, adding water occasionally if necessary to keep about 1/4 in. water in bottom of pot.
Step 5
5
Add vinegar, remaining oil, and reserved garlic-onion mixture and toss to mix (it will be quite liquidy).
Step 6
6
Make ahead: Chopped greens, 1 day, covered and chilled; braised greens, 1 day, covered and chilled.
Ingredients
4 pounds mustard greens (about 5 large bunches), large stems removed, greens coarsely chopped
4 to 5 tbsp. extra-virgin olive oil, divided
4 garlic cloves, minced
8 spring onions or 24 green onions, chopped
1/2 to 1 tsp. red chile flakes
1 teaspoon kosher salt
2 teaspoons cider vinegar
Directions
Step 1
1
Rinse greens and drain. Set aside with water still clinging to leaves.
Step 2
2
Heat 1 1/2 tbsp. oil over medium heat in a large stockpot. Add garlic, onions, and chile flakes and cook, stirring often, until softened but not browned, about 5 minutes. Scoop half into a bowl and set aside.
Step 3
3
Add half of greens to pot and cook, covered, until wilted, then add second half. When greens are thoroughly wilted, sprinkle with salt and toss with tongs.
Step 4
4
Reduce heat and simmer greens, covered, until very tender, about 45 minutes, adding water occasionally if necessary to keep about 1/4 in. water in bottom of pot.
Step 5
5
Add vinegar, remaining oil, and reserved garlic-onion mixture and toss to mix (it will be quite liquidy).
Step 6
6
Make ahead: Chopped greens, 1 day, covered and chilled; braised greens, 1 day, covered and chilled.
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