Photo: Thomas J. Story
Total Time
1 Hour 15 Mins
Yield
Serves 8 (makes 8 cups)

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.

How to Make It

Step 1

Rinse greens and drain. Set aside with water still clinging to leaves.

Step 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

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

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

Add vinegar, remaining oil, and reserved garlic-onion mixture and toss to mix (it will be quite liquidy).

Step 6

Make ahead: Chopped greens, 1 day, covered and chilled; braised greens, 1 day, covered and chilled.

Brown Sugar Kitchen and B-Side Baking Co., Oakland

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