Every year for probably as long as we’ve been a couple, Andrew and I went to the same friends for Thanksgiving. It was pretty much tradition, but this year they decided to go and move across the country. So left with no other choice, we had to start our own tradition at home, and invited the band. Andrew likes to cook the big holiday meals which is great because I’m not ready to tackle a turkey, and don’t plan to be either.
I admire anyone who can get up at an absurd hour to turn this:
I especially admire them as I sleep in and only have to make sure to be dressed before guests arrive.
For my part I did contribute some vegetables to the meal – mashed potatoes (of course) and newly discovered mustard greens.
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
I have a feeling that any green leafy vegetable could be thrown into this recipe as those are pretty standard looking accompaniments.
- In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
Onions, doing their thing.
- Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
It’s almost like a magic trick how these things cook down from overflowing a pan to a condensed blob. Unfortunately with Thanksgiving involving a lot of running around between guests and the kitchen, I forgot to take a picture of the finished product. So instead I present an artist’s representation, in bad-MSPaint style.
Can you believe I cheated and used Photoshop? That plate is its own layer!
(I now promise to never do that again. Real pictures or no post. But it was funny in my head.)
Anyway mustard greens, I learned, live up to their name. Mustardy. Spicy, like you wouldn’t expect from an inconspicuous leafy vegetable. Unless you like to burn your mouth with vegetables I wouldn’t recommend this recipe as-is, however they could liven up a mixed-green type dish. Add some kale to start. All the trendy people are eating kale (and making bad MSPaint drawings.)