Mustard Greens Pesto Recipes
MUSTARD GREENS PESTO
Make and share this Mustard Greens Pesto recipe from Food.com.
Provided by ksenko
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place garlic in food processor and mince. Add walnuts and process until finely ground.
- Add mustard greens, garlic powder, and salt. Process until a thick paste forms.
- Drizzle in olive oil while processing until smooth.
MUSTARD GREEN AND ROASTED GARLIC PESTO WITH PECORINO-ROMANO CHEESE
This pesto recipe uses very little oil and cheese. Instead, the creamy roasted garlic provides the rich texture.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Wrap garlic in foil, and roast until flesh is completely tender, about 1 hour. Let cool completely. Squeeze garlic from skins, discarding skins.
- Pulse garlic, almonds, oil, cheese, mustard greens, 1/4 teaspoon salt, pepper to taste, and 2 tablespoons water in a food processor until a thick paste forms. Pesto can be refrigerated up to 3 days.
Nutrition Facts : Calories 35 g, Cholesterol 2 g, Fat 3 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 36 g
DELICIOUS MUSTARD GREENS
A flavorful assortment of fresh mustard greens cooked with accents of bacon and garlic. A good all-season complement to any main course
Provided by Patrick
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 8.2 g, Cholesterol 1.2 mg, Fat 7.4 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 273 mg, Sugar 0.5 g
MUSTARD GREENS
Make and share this Mustard Greens recipe from Food.com.
Provided by Late Night Gourmet
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the leaves of the greens from the stems and discard the stems.
- Heat chorizo in the bottom of the pressure cooker with the top off until browned.
- Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture.
- Add the remaining greens to the pot, pressing down to close the pot. This will be well past the "maximum" line, but don't worry as they will wilt significantly below the line by the time they're done.
- Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open.
- Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.
Nutrition Facts : Calories 160.5, Fat 11.1, SaturatedFat 4.1, Cholesterol 25, Sodium 410.4, Carbohydrate 6.5, Fiber 3.8, Sugar 1.8, Protein 10
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Reviews 19Servings 2.5Cuisine AmericanCategory Side Dish
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Reviews 19Servings 2.5Cuisine AmericanCategory Side Dish
- Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. If you're in a bind, you can substitute sprouted or roasted nuts and seeds.
- Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.
- Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.
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