Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Mustard Greens




Source of Recipe


Southern


List of Ingredients




1 bunch mustard greens
1 tsp oil
2 cloves garlic, chopped
Pinch red pepper flakes
1/2 medium onion, chopped or sliced
1/4 tsp salt
black pepper to taste
1 tsp lemon juice

Recipe



Wash and stem the greens. Cut the greens up into bite size pieces. Oil the fry pan and add the greens, saute, in batches. Flip the greens over so the new greens are on the bottom.
Add rest of ingredients and place a tight lid over. Steam for 3 minutes. (if you had prewashed the greens and left them to drain the water off, you may need to add 2 T water just before adding the lid.)