Braised Mustard Greens with Spring Onions
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.
Recipe Summary test
Brown Sugar Kitchen and B-Side Baking Co., Oakland