Follow along with me on my resolution to eat not just locally, but seasonally in San Francisco. Fresh Friday!
-- I served this with a roasted acorn squash
Bittersweet and Nutty Mustard Greens
2 Pink Lady apples
1 tablespoon unsalted butter
1 tablespoon raw sugar
A pinch of cinnamon
1 bunch of mustard greens
1 tablespoon olive oil
1 garlic clove, thinly sliced
1 tablespoon soy sauce
Sea salt and freshly ground pepper
1/2 cup walnuts, pecans or almonds (I used pine nuts that I toasted because it's what I had)
Core and dice apples into ½ inch cubes. Melt butter in a medium skillet and add apples. Sprinkle with raw sugar and cinnamon and cook over medium heat until soft and somewhat caramelized. Remove from heat and set aside on your serving dish.
Toast nuts on a small baking sheet in a 350°F oven for 5-7 minutes until golden.
Wash mustard greens and leeks thoroughly. Cut off any tough stems on the greens and tough green tops of the leeks. Cut the greens into one-inch wide strips and thinly slice the leeks. Using the same skillet as before, heat olive oil over medium high heat and sauté garlic slices until golden. Add greens and leeks, stirring constantly until everything is wilted (about 90 seconds). Lower heat and stir in soy sauce or liquid aminos. Cook for another 2-3 minutes until greens are tender. Add salt and pepper to taste. Combine apples and nuts with the greens in the skillet. Toss well and serve immediately.
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