Yes, you can enjoy adding some freshly picked mustard greens to a spring salad, but their “spiciness” can overpower the other ingredients. Here’s a recipe that will have them melting in your mouth!
2 Large bunches Mustard Greens (chopped and lower stems removed)
4 Garlic Cloves, peeled and finely chopped
¼ Cup of Extra Virgin Olive Oil
4 Tbsp. – Balsamic vinegar
Salt and pepper to taste
In a hot medium saucepan, add olive oil and minced garlic.
Reduce heat, add 2 Tbsps. of water.
Add chopped Mustard Greens and sauté until wilted (3-4 Minutes)
Add Balsamic Vinegar and stir for an additional minute
Remove from heat, add salt, and pepper and enjoy!