Mustard greens are a member of the cruciferous vegetables and are high in vitamins K, A and C. Cruciferous vegetables are known for their cancer fighting and cholesterol lowering properties. This is a unique recipe and is good spicy or mild. The subtle flavor of the coconut oil blends well with the balsamic vinegar added at the end.
This would make a great Thanksgiving side dish! Enjoy!
1/2 cup hazelnuts
1 pound mustard greens
2 teaspoons coconut oil
1/4 – 1/2 teaspoon cayenne (optional)
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/4 teaspoon sea salt
Preheat oven to 350. Toast the hazelnuts in a baking dish for 15 minutes, or until golden. Cool slightly and roll in a towel to remove skins. Chop coarsely.
While hazelnuts are toasting, wash mustard greens and remove leaves from the stalks. Discard stalks. Coarsely chop the leaves into 2 inch pieces.
In a medium skillet, heat coconut oil over medium-low heat. Add cayenne if using and toasted hazelnuts and sauté for 2 minutes. Place in a bowl and set aside.
Bring a medium pot of water to a boil and add the greens and a pinch of salt. Cook for 2 to 3 minutes. Drain well, squeezing out as much moisture as possible.
Place greens in a bowl. Season with olive oil, balsamic vinegar, salt and top with hazelnuts.
Recipe by Michelle
Photo credit: nwitimes.com