It seems that we usually just sauté our greens with garlic. The sautéed mustard greens above was no exception.
We simply heat up some oil, add garlic, then the greens until they're the desired tenderness. Delicious, yes, but perhaps a little change is in order.
Mustard greens have a very strong flavor. Bitter, pungent, and packs quite a bite. I must say that sometimes even the bitterness is too much for me, and with sauteed greens as above, I usually either fry, poach, or scramble an egg to eat with them. The egg mellows out the bitterness.
These flavors would also be nicely muted by charred goodness from the grill.
Mustard greens on the grill.
Some endive trying to get their 15 minutes of fame.
Grilling lent a smoky-sweet aroma to the greens, counteracting their bitterness. I absolutely love running greens through the high heat of the grill. That "through-the-fire" experience just leaves them soft, mellow, and sweet.
Then, just to change it up, and since we had both century eggs and salted duck eggs hanging around, JS made this three-egg version.
Basically, I just sauté the greens as the first method. When the mustard greens are about the tenderness I like, I beat one egg. I also peel a century egg and a preserved duck egg. The century egg and the preserved duck eggs do not need to be cooked: they are good straight out of the fridge.
Stir in the beaten egg and add the chopped up century and preserved duck eggs.
We're submitting this post to Weekend Herb Blogging, a world-wide food blogging event (created by Kalyn's Kitchen, now maintained by Haalo of Cook (almost) Anything at Least Once) with the goal of helping each other learn about cooking with herbs and plant ingredients.
If you'd like to participate, see who's hosting next week. WHB is hosted this week by Marija of the superb blog Palachinka.