Here’s an interesting recipe using mustard greens which looks really good. Additionally, it might be a way to get your little ones to eat this extremely beneficial but peppery green.
1 cup chopped mustard greens
Cold water or broth
1 cup cooked butternut squash (or other winter squash)
1 cup lowfat sour cream
1 cup shredded mild cheddar
1/2 teaspoon sea salt
16 oz pasta (try quinoa pasta, it’s amazingly delicious and gluten free)
Cook the pasta according to package directions.
Meanwhile, make the sauce:
Braise the mustard greens by sauteing in a few tablespoons of olive oil for a few minutes, when the pan is hot, add 1/2 tsp cold water or broth so that the water steams, stirring the greens. Sprinkle with salt and continue to stir until water evaporates. Add 1/2 tsp of water again and stir. You may do this 1-2 more times until the mustard greens are cooked.
Place the cooked greens, squash, sour cream, cheddar and salt in a blender or food processor.
Blend until smooth.
Pour over pasta.
Mix well and transfer to serving dish.