June 14th, 2013

Greens with Ginger and Sesame Seeds

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Mustard Greens by Early Morning Farm CSA

6 servings

2 to 3 bunches of greens:  a mix of dandelion, escarole, chard, spinach, kale, bok choy, mustard greens, beet greens, etc. – wash, discard thick stems, chop leaves coarsely
2 tablespoons cooking oil
2 large cloves of garlic, minced
pinch crushed red pepper
1 tablespoon fresh minced ginger
salt
2 tablespoons toasted sesame seeds

Heat a large pot and dump in greens and toss until they are just wilted. Remove greens from pot and set aside. Add remaining ingredients to pot and stir until garlic is just beginning to brown – about 30 seconds. Remove from heat, stir in greens and serve.

 

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Posted in: Greens, Recipes, Side Dishes by Anton Burkett

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