Actually, I have no idea if that’s the title of this recipe or not. My good friend Cindy does cooking demos at our CSA and last week she made several dishes based on this “master mix.” I’m waiting for the recipes to be emailed to us with our next weekly enewsletter, but in the meantime I bugged Cindy for the recipe and this is pretty close to what she made.
It’s very versatile and is great for those greens that are called salad greens but way too spicy (at least for me) to actually eat in a salad.
- In a large frying pan, saute’ onion (or green onions), garlic, and chopped Swiss chard stems until soft.
- Add the rest of the Swiss chard leaves (chopped), and cook until wilted.
- Add two big handfuls of chopped mustard greens and cook until wilted or desired done-ness.
- Finally, add some raisins, pine nuts, red wine vinegar, sundried tomatoes (which I omitted because I didn’t have).
This master mix can be added to rice, pasta, or made into a frittata. As you can see I made it with rice.
The Verdict: I loved it, but DH said he thought it was a little bland. How he thought that I’m not sure, because the spicy greens and red wine vinegar added a lot of flavor. Oh yeah, and he thought it needed chicken.
This is similar to how I cook my greens. Though I don’t add the pine nuts, vinegar or tomatoes. I do like to add some red pepper flakes though. Your husband might like that. Oh and bacon and ham are good additions too.
Very interesting and new to me I believe I would be with you on the spicy greens as I am not one that cares to much for spices