Braised mustard greens
Tonight I'm braising mustard greens based on the approach in the Jan/Feb 2009 edition of Cook's Illustrated. These greens are very tender, so I'm not going to braise them nearly as long, and I'm going to add some Mae Ploy green curry paste. Here's the nutrition info for today's variation:
| Mustard greens 20 oz | 140 |
| Olive oil 2 tbsp | 240 |
| Onion 8 oz | 88 |
| Garlic 1 oz | 42 |
| Vegetarian broth 1 cup | 15 |
| Mae Ploy green curry paste 2 tsp | 10 |
| Total: | 535 |
Dividing up that mess into four servings, that comes out to 134 calories per serving, which is reasonable for a side dish.
Taste-wise it came out adequate. The mustard greens cooked for only 15-20 minutes, and they still had the bitter taste. I'm curious whether further cooking would remove it. Next time I'll cook it closer to the article's original instructions and see if that makes a difference.