Braised Mustard Greens with Spring Onions Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Ingredients
- 4 pounds mustard greens (about 5 large bunches), large stems removed, greens coarsely chopped
- 4 to 5 tbsp. extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 8 spring onions or 24 green onions, chopped
- 1/2 to 1 tsp. red chile flakes
- 1 teaspoon kosher salt
- 2 teaspoons cider vinegar
Instructions
- Rinse greens and drain. Set aside with water still clinging to leaves.
- 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.
- 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.
- 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.
- Add vinegar, remaining oil, and reserved garlic-onion mixture and toss to mix (it will be quite liquidy).
- Make ahead: Chopped greens, 1 day, covered and chilled; braised greens, 1 day, covered and chilled.
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