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Organics to You Weekly Newsletter - Week of May 25, 2020
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Organics to You
Feature of the Week
RECIPE OF THE WEEK

Sautéed mustard greens and Indian spiced creamed mustard greens


Mustard greens are a wonderful spring green with a bit of pepperiness like arugula but less bitterness than kale. I'm posting a simple dish and a link to a slightly more complicated recipe. Have the simple sautéed mustard greens as a side with pork or eat it over some buttered and parmed noodles.

If you're feeling a bit more adventurous try Manila's Indian spiced mustard greens recipe. While it may look complicated it's pretty easy once you have all your spices. When buying spices like green cardamon, or coriander consider buying them whole and grinding them yourself in a coffee grinder. Whole spices will keep their freshness longer on your shelf.
 

Ingredients

  • 1 bunch mustard greens
  • 2-3 tablespoons chicken or veggie broth
  • Olive oil
  • 1 or 2 cloves garlic
  • Optional pinch of red pepper flakes (or more if you're spicy!)
  • Salt to taste
 

Directions


Tear or rough chop your mustard greens
Heat your oil in a skillet over medium heat
Add the garlic and cook for a minute or so
Toss in your mustard greens and broth and cook until fully wilted about 2 or 3 minutes
Finish with a pinch of red pepper flakes and salt to taste

I would definitely recommend adding a little ginger paste with the garlic and finishing with a little toasted sesame oil as well.

- adapted from Sunny Anderson

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This Week's Contents for the
SMALL BIN
...

See other bins & details here

Snap Peas, 0.5 lb**
Basil, 1 ct**
Green Kale, 1 bunch**
Asparagus, 1 bunch**
Lettuce (Green Leaf, Red Leaf, or Green Reef), 1 ct**
Jazz Apple, 3 ct**
Donut Peach, 3 ct
Honeydew, 1 ct
Kiwi, 4 ct
Red Beets, 1.5 lb**
Cauliflower, 1 ct
Yellow Jumbo Onion, 1.5 lb**
Mustard Greens, 1 ct**

**Local +/ Farm-direct
 

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**photo credits:
Feature of the week: Organics to You
Recipe of the week: http://www.thedharmakitchen.com/carrie-havranek/tdabmyhckazjb5c3yglhcteedy69ed