I promise, as the season goes on, to develop my skills in describing flavors. As it is, I currently have a very limited flavor vocabulary. Read on and eat on!!!!
1 Bag Spring Raab with stems removed
1 Bunch Mustard Greens with thick stems
removed and set aside
Butter or oil – your choice!
Clove garlic – minced.
Favorite spices – We like Cayenne pepper,
paprika, salt, and parsley, but work with your
own favorite flavors and seasons.
Heat oil in pan at low to medium heat
Cut greens into 1-inch squares
Dice mustard stems
Mix minced garlic with spices
When oil is hot, add garlic and diced mustard stems, stirring to be sure it doesn’t burn.
When flavors have melded, add greens. Cook until greens are almost the texture you prefer. They will continue to cook after they are removed from heat.
This makes great side dish, or can be doubled and served on its own with rice or pasta.