Spicy Mustard Greens with Asian Noodles
The spicy-sweet heat of fresh ginger combines with the peppery bite of mustard greens to make a very warming dish. If you can't find somen noodles, use another type of Asian noodle or angel hair pasta. You can also omit the beef from this recipe, if you like.
| serves: 4|
season: spring, fall
In a 4-qt. low-sided soup pot or Dutch oven, bring 2 qt. water to a boil. Add 1/2 Tbs. salt and the somen noodles. Cook just 3 min., and then drain in a colander and rinse under cold water until cool. Drain well and toss with 2 tsp. peanut oil in a medium bowl. Set aside. These can sit for 30 min.
In the same pot (or another similar one), heat the vegetable oil over medium heat and sauté the mushrooms until softened and beginning to brown, 4 to 6 min. Add half of the ginger, the garlic, the red pepper flakes, and a little of the stock, stirring constantly to scrape up browned bits from the bottom of the pan. Add the rest of the stock and the mustard greens. Bring to a boil, stirring to wilt the greens, and cover. Reduce the heat and simmer about 8 min. (Check the texture of the greens. They shouldn't be tough, but they can still have a little toothiness.) Uncover, shut off the heat, and add the thinly sliced beef, soy sauce, vinegar, and the remaining ginger.
Using tongs, portion the noodles into shallow serving bowls, putting them to one side. Use tongs to portion some of the greens and beef into each bowl next to the noodles. Spoon some broth over all and sprinkle with sesame seeds.
recipe by Susie Middleton, Hearty Greens Can Chase Away the Winter Blues