The Leaves That Pack A Punch

Wonderful raw or cooked, these curly dark leafy greens are delicious, watery and have a bit of spice. Mustard greens have excellent amounts of calcium, magnesium, and folic acid and contain many antioxidants. They are great for the skin, help prevent cancer, and are the perfect side dish, or perfect mixed in with other salad greens. Enjoy the recipe below and feel free to experiment with adding some of your other favorite salad fillings. I recently had this dish for lunch with basmati rice (cooked with some scallions, vegetable stock and peas). The entire meal was extremely grounding and gave me a ton of energy for the rest of the day.

 Yield: 2-4 servings / Prep time: 5 minutes / Cooking time: 10 minutes

Ingredients

• • 3 cups mustard greens
  • 1 teaspoon coconut oil
  • 1 teaspoon salt
  • ¼ cup frozen corn
  • ½ avocado, chopped into bite size pieces
  • Lemon juice (to top the avocado and prevent browning)
  • 2 tablespoons tamari (more or less depending on your preference for the salty taste).
  • ¼- ½ cup walnuts

Procedure

1. 1.  Chop the mustard greens including the stems into ½ inch pieces. If the very ends of the stems don’t look fresh, cut them off and discard.
   2.  Place the frozen corn in a small bowl and cover with boiling water. Wait 2 minutes. Drain and set aside.
   3.  In a large size pan, heat the coconut oil on medium-high heat for about 2 minutes.
   4.  Add the mustard greens to the heated pan along with the salt (if the mustard greens fill the pan completely, I recommend doing it in two batches otherwise the bottom half cooks much faster). Cover the mustard greens and let them cook for about 3-5 minutes. They should turn bright green (from the addition of the salt) and become softer.
   5.  Remove the mustard greens from the pan and add the remaining ingredients, mixing thoroughly.

Get messy and mix everything with your hands. The flavors combine very well and it will make you enjoy your meal that much more.

Enjoy your cooking journey and taste the bliss!