Chili-garlic Mustard Greens
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Newspaper, Salads | 4 | Servings | |
INGREDIENTS
| 2 | T | Sesame seed oil |
| 2 | T | Olive oil |
| 1 | lb | Green or purple mustard |
| . greens, washed dried & | ||
| . cut into strips | ||
| 1 | T | Garlic, minced |
| 1 | T | Chili pepper, minced |
| 1 | T | Ginger, minced |
| 2 | T | White vinegar |
| 1 | t | Sugar |
| Salt & black pepper to taste |
INSTRUCTIONS
In a large saute pan, combine sesame and olive oils, and place over high heat until hot but not smoking. Add the greens, and stir vigorously for I minute, or until they have changed to a bright green color. Add garlic, chili and ginger, and continue to cook, stirring constantly, for 30 seconds. Add vinegar and sugar, remove from heat and stir to combine. Season to taste with salt and pepper, and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 150 calories, 14 grams fat, 0 milligrams cholesterol, 20 milligrams sodium (before salting), 3 grams protein, 5 grams carbohydrate. ** New York Times -- Living Arts section -- 29 November 1995 ** From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 9.5mg
Potassium: 26.8mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.1g
Protein: <1g