ustard greens have a pleasant peppery-tart flavor, which means that they don?t need salt to make them tasty. For this recipe, I balance their tartness with a sweet balsamic glace and a sprinkle of dried cranberries. Mustard greens are rich in potassium and calcium, important minerals for controlling blood pressure.
- 1 tablespoon Napa Valley organic olive oil
- 1/2 medium red onion, thinly sliced into half moons
- 2 cloves Melissa?s organic garlic, minced
- 2 pounds mustard greens, thick stems removed, leaves chopped, not dried
- 1/3 cup Pacific Natural Foods organic low sodium free range chicken broth
- 1 tablespoon Bellino balsamic vinegar
- 1 teaspoon Colavita balsamic glace
- 1/8 teaspoon Morton?s kosher salt
- 1/4 teaspoon black pepper
- 1 1-ounce box Sun-Maid Cape Cod dried cranberries (1/4 cup)
Heat oil over medium heat in a large pot with a lid. Add onion and cook until clear, about eight minutes. Add garlic and cook 30 seconds; add damp greens and toss with oil, onion and garlic as best you can. Pour in chicken broth. Cover and reduce heat to medium-low, and cook greens until wilted, about four minutes, stirring often. Combine balsamic vinegar and balsamic glace and add to greens. Toss and cook uncovered over medium-high heat for five more minutes, stirring constantly, until some of the liquid has evaporated. Season with salt and pepper and mix in dried cranberries. Transfer greens to a serving bowl, leaving most of the remaining liquid in the pot. Serve hot.
Each 3/4 cup serving contains: