• 05Nov

    I’ve always been a big fan of greens, and I practically live on the things then they’re in season.* But, I recently discovered a new favorite leafy ingredient: purples! Purple mustard greens, that is. These gorgeous babies range in color from bright green to bluish-red to right purple at times, and they taste like regular mustard greens except much more so. Actually, it’s kinda like eating Tellicherry pepper in leaf form. Bloody delicious!

    http://www.flickr.com/photos/jenwaller/2215577288/

    Photo by Flickr user JenWaller

    These are so lovely, cooking them is a cinch: just rinse and dice them, and place them (still a bit wet) in a medium-hot pan with a bit of oil (I prefer 1 part sesame and 3 parts olive). Sprinkle them with salt, turmeric, and just a tiny tiny bit of nutmeg. Toss to mix, cover, and let steam-saute (there must be a better term for this) till they’re just soft (about 5 minutes).

    As a bonus, if you deglaze with a light stock, you get a very pretty bright purple liquid as a bonus (hint: color your rice).

     *The lady at the farmers market might just roll her eyes and start bagging as soon as she sees me walking up.

    -MAW

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