Hello Monday. It’s great to see you again.
You don’t like Mondays?
I do. I like getting fresh start on a new week. I look forward to menu planning and my Monday workout class.
I also like Mondays because it means I’m going to do something good for my body. Like eat something healthy. Drink a ton of water. Generally try to rid my body of the poison I put in it this weekend. And I like to top it all off with a good nights sleep.
I decided to use mustard greens as a side dish to Sweet and Spicy Glazed Salmon after learning that mustard greens are common in a lot of Asian dishes and the salmon glaze had an Asian twist.
Second only to kale, mustard greens are packed with nutrients and they are super cheap. Only $0.88 for a bunch, so load up on them!
1 bunch of Mustard greens
1/2 of a large white onion
3 cloves of garlic
Sesame Oil (can substitute olive oil)
Chop up the onion and mince some garlic.
Wash the leafy greens. Then hold them with one hand and slice them with the other.
In a large pan, mix the onion and chopped mustard greens. Save the garlic for later.
Drizzle some sesame oil over the onions and mustard greens. Turn the heat onto medium and begin to stir occasionally. I used sesame oil to give it an extra Asian flavor since I was serving these with an Asian salmon. Olive oil will also work just fine.
After a few minutes the greens will begin to wilt. Add the minced garlic. Reduce heat to low to prevent the garlic from burning. Sautee for another 5 minutes. Sprinkle a little salt in.
Tear in some prosciutto. I used probably 2 ounces but that was because it was just what I had. Use as much or little as you want. Or for a vegan dish, leave it out all together!
I served these mustard greens with Sweet and Spicy Glazed Salmon and Brown Sugar Pecan Risotto.
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