Tangy and spicy, mustard greens are a great alternative for cabbage in stir-fries. Serve this stir-fry with rice or tossed with buckwheat udon or rice noodles.
Mustard Greens. Photo by Mary W.
Wash and chop ½ lb. mustard greens.
Peel and mince 1” knob of gingerroot.
Wash and thinly slice 4 radishes and 1 medium carrot.
In a wok or a medium sauté pan, heat 1 TB toasted sesame oil over high heat.
Add carrot slices and stir-fry 2 minutes.
Add ginger and stir-fry 1 more minute.
Add radishes, mustard greens, a pinch of hot pepper flakes and stir-fry 2-3 more minutes, until greens are tender.
Dress with 2 tsp. tamari or soy sauce and 1 tsp. apple cider vinegar. Enjoy!