Braised Garlic Mustard Side Dish
Everyone hates garlic mustard, generally. I know I wasn’t a big fan even after turning it into pesto because there really is only so much you can eat of it before you can’t. It’s considered a noxious and invasive weed, crowding out everything in it’s vicinity and generally being an inedible pest to the wildlife.
However, discovering that I could cook it like regular braised mustard greens caused me to accidentally completely eradicate it from my garden one year, much to my despair. Because turns out, if you braise it, large bags of it cook down to a small handful of salty, savory, and delightfully bitter greens, perfect chilled for either over rice or in a rice ball.
While I already have a recipe for braised mustard greens and this is exactly like it, I felt it worth showcasing this as a foraged, eat-the-weeds dish that I am actually willing to consume en masse.
INGREDIENTS
- 1 lb garlic mustard, washed
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Wash greens well and chop into two inch pieces.
- Add mustard greens to cold oil, with salt, soy sauce, and sugar.
- Turn heat to medium low and cover. Allow to cook for about half an hour, or until the stems are tender. Remove from heat and chill. Can be stored in the fridge for a week or frozen.
