MUSTARD GREENS with Calabrian chili
2 tablespoons EVOO
- 1 tablespoon oil from Calabrian pepper jar
- 1 calabrian pepper, seeded, minced
- 3 cups mustard greens, washed, rib removed, cut chiffinade
- 1-2 teaspoons balsami vinegar
sea salt and fresh ground coriander as needed for taste
Note: Other spicy and hearty greens may be used with mustard greens or by themselves.
Place oils in large sauté pan; heat over medium flame; add greens and minced pepper and cook to wilt greens slightly. (Some greens are more tender than others and may need additional cooking time, but mustard greens should cook quickly)|
Just before serving, toss in vinegar and adjust seasoning.
Note adding acid like vinegar or lemon juice helps balance the bitterness of some greens, but it also transforms the color if added to early. Just before serving as a rule works best.