Sola Gratia 2.7: Season Two Week Seven
Time seems to be moving faster and faster. Last week I didn't even manage a Sola Gratia post. I think the snow peas got devoured raw by Owen before I could do anything else with them, I made some kind of pickled radish and turnip thing which was so-so and don't even know what I did with the rest. Somehow though, it's already Thursday again. And by the way....I LOVE the recipes and pictures that Sola Gratia is handing out when you pick up your shares. As a shareholder I gotta say thank you!!!
THIS week though.... I hit one out of the park. This mustard greens recipe was SOOOOOO good. I served it over rice (one the side for Owen who is deeply devoted to plain rice) and with some nice thin butterflied pork chops. I seasoned those with salt, pepper and smoked paprika and just sauteed them quickly because we didn't feel like bothering with the grill. They were good but I think I overcooked them a hair. It didn't really matter though because the mustard greens were the star of the show!
When I smelled the mustard greens they somehow reminded me of peanuts. I'm not sure why but I went ahead and did some searches for mustard green recipes using peanuts. I came across this one. It was quick and easy and I thought it was marvelous. I think the peanut butter makes it more kid friendly and of course you can vary the cayenne greatly. I cut this in half, guessing that the amount of mustard greens I had would be considered one bunch. Other than that I followed it pretty faithfully....something of a first for me! I'm glad I did because I loved it. I'm sure this would be good with other greens too....I will definitely be making this many more times!
Mustard Greens With Peanut Sauce (Ndiwo Za Mpiru Wotendera)
4 servings
2 bunches fresh mustard greens
1/2 teaspoon salt, divided
3 green onions, sliced thinly
1/2 pound cherry tomatoes, halved and seeded
1/2 cup peanut butter
1/4 cup water
1/8 teaspoon cayenne pepper
1. Wash greens carefully and trim off any tough stems. Hold 3-4 leaves together and tear into small, even pieces.
2. Bring a small amount of water to a boil. Add 1/4 teaspoon salt and greens. Cook until greens are tender, about 3 minutes.
3. Drain greens and press out excess liquid. Put back into the pan with the green onions and tomatoes. Cook until slightly limp, about 2 minutes.
4. Combine the peanut butter, water, 1/4 teaspoon salt and cayenne to a paste. Add to the greens and cook, stirring constantly, until thickened, about 5 minutes. Add a few more tablespoons water if necessary. Serve with rice.
From The Black Family Reunion Cookbook by The National Council of Negro Women, Inc.
And yet again, no good picture at the end....I always forget. Especially when I'm hungry and this smells so good!
Mustard greens! Who knew?
Thanks Sola Gratia!