Braised Mustard Greens
Even the most bitter greens can be tamed into a pot of silky, tender deliciousness with the right amount of time and attention. Take mustard greens, the oft-forgotten cousin of collard greens, for example. Cooking them with ingredients that bring acidity, sweetness and umami, like rich stock, vinegar and maple syrup, is a sure-fire way to tame their bitter glucosinolate compounds and transform the greens from pungent to popular. Don’t limit mustard greens to just dinner; enjoy them for lunch or at breakfast too. Try them with a tofu scramble or in this chile cheese toast. This dish can easily be made vegan by swapping the Worcestershire for liquid aminos.
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