Wilted Mustard Green Pasta Recipes

Steps:

• In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
• Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
• Stir in the ground mustard. Serve warm.

Steps:

• Bring a 6-quart kettle three fourths full with salted water to a boil for pasta.
• Remove and discard ribs from greens. Coarsely chop greens and finely chop garlic. Finely grate zest from lemons.
• Cook pasta in boiling water until al dente. While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic in oil over moderate heat, stirring, until garlic is golden and remove skillet from heat. Add greens to garlic mixture with salt and pepper to taste, tossing with tongs until greens are wilted. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook over moderately low heat, tossing until combined well. If mixture is too dry, stir in more pasta cooking water.

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

Steps:

• Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.
• Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
• Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.

Steps:

• In a small pan over low heat, combine the oil and garlic and cook until the garlic turns brown and crisp. Do not overcook.
• Add the mustard greens and cook until wilted and tender, about 3 to 5 minutes. Season with salt and pepper and serve.

Steps:

• Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
• Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.

Steps:

• Heat an 8-quart soup pot over medium heat. Add bacon; cook, stirring occasionally, until crisp. Drain on paper towels.
• Add shallots and garlic to pan with bacon fat. Saute until tender, about 2 minutes.
• Add greens and stock; toss well to coat. If all greens don't fit, let wilt in pan until there is room to add more. Cover; cook until all greens are wilted, about 10 minutes, tossing occasionally. Uncover; cook until greens are tender and most liquid has evaporated, about 10 minutes more.
• Stir in the vinegar, season with salt and pepper, and serve warm garnished with the bacon and hot sauce, if using.

Steps:

• Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
• Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.

Steps:

• Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
• Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
• Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
• Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
• Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
• Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
• Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
• Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.

Steps:

• Heat crumbles as directed on package.
• Meanwhile, cook pasta in large saucepan as directed on package; drain. Return pasta to pan. Add greens, oil, tamari and garlic powder; stir just until greens start to wilt.
• Stir in crumbles and tomatoes; sprinkle with pepper.