By Theresa Mancuso
Lead Gardener, Jacquelyn Jusino of the Linwood Place Community Garden is now harvesting a crop of delicious organic Mustard Greens. FTG Office Manager, Theresa Mancuso, came up with this recipe. She says putting a lot of meat in your greens overpowers the taste of this pungent green and that this recipe is simply delicious.
If you work for 16 minutes in the Garden you can take home 16 ounces or a pound of organic produce. Come to lend a hand and take home fresh organic food for your family’s table.
This is a one-pot recipe and for me the less mess the better. TM
What you will need
One large 8oz-10oz-saucepan, 1 chopping knife, 1 Large spoon
2 heads of Mustard greens or any greens of your liking
7 Large cloves of garlic
1 large cooking onion
3 large Italian Long hot peppers
½ cup of chopped carrots.
2 tablespoons of extra virgin olive oil
Garlic Powder, and adobo
1. Wash all your veggies in cool water, avoid warm or hot so that your greens do not wilt. Chopping is always best done uniformly so that it cooks evenly.
2. Peel your garlic and onion. (You can chop or slice according to your preference.) Writers note: I personally, like to slice. Yes, even my garlic. My taste buds feel that you get better flavor with slicing.
3. Slice zucchini, carrots, and tomatoes
4. Use only the leaves of the greens. Simply fold your Greenleaf in half and cut along the stem discarding the stem. Writers Note: When cooking Greens the stem can be eaten but it will make the green more bitter upon cooking.
5. Chop up your green leaves
6. Slice your long-hots down the center and clean out the inside then simply cut into pieces.
Cook this on low heat for an hour to an hour and 15 mins, stirring periodically. Put your Olive oil in the bottom of the pan, add your garlic and onions let it slightly brown then add your zucchini, carrots, tomatoes, peppers, and greens
Shake in garlic powder and adobo…Do this sparingly because you can always add more but you can’t take away if you add too much initially… As you cook, taste. Cover and cook- remember to stir approximately every 10-15 mins. This is important to avoid over seasoning and overcooking. Your greens will turn dark green and become tender. Your other veggies will have a translucently to them but should not disappear. This is how you know they are done.
With a slotted spoon remove them from the pot and serve.