Mustard green is a very peppery leafy green that is related to the Kale, Collard Green and Cabbage family. What’s amazing about this vegetable is that it can be cooked down to almost translucent, yet still holds its texture very well. Especially the stems – my favorite part to eat! I like this much more than collard greens because it isn’t as bitter and it taste very similar to arugula.
Mom used to brine a whole head of mustard green in a jar and she’ll serve it along side with fried fish or braised pork. It was such a commonly neglected side dish – at least to me, until now. I’ve been on a mustard green rampage!
One of my favorite ways to prepare this is sauteing it with whole cloves of garlic and fish sauce. That is it. You’ll be surprise how much flavor in just 3 ingredients.
1 bunch of mustard greens
8-10 peeled garlic cloves
2 tbsp. fish sauce
2 tbsp. olive oil
Cut the end tip and cut into 2 in pieces. You can also tear the leaves. Here’s the thing, I always separate the stems from the leaves. Why? Because the stems takes a little longer to cook. Once everything is cut up, throw them in a big bowl of cold water and let it sit for a few minutes. Then drain them of all excess water in a colander.
In a very hot wok, drizzle some olive oil and be sure to roll the oil around the wok to coat so it won’t stick. Add the garlic and shallots. Be sure to keep stirring it around so that the garlic won’t burn for about 5 min.