Sautéed Carrots and Mustard Greens
Sautéed Carrots and Mustard Greens
Ingredients
- 1 tsp. olive oil
- 1 bunch fresh carrots, trimmed and sliced ¼ inch thick on the bias
- Coarsely ground pepper
- Coarse salt
- 1 bunch tender mustard greens, chopped, rinsed and drained (but not dried)
- Pinch freshly grated nutmeg
- 1 fresh lemon wedge
Instructions
- Heat oil in sauté pan over medium high heat. Add the carrots; sprinkle generously with pepper and a pinch of salt. Cook without stirring 2 to 3 minutes, then toss and cook until just fork-tender, 2-3 more minutes.
- Remove carrots from pan and set aside.
- Add greens to pan, stir, then cover and cook for 2 to 3 minutes, until just tender. Return carrots to the pan, sprinkle with a grating of nutmeg, add a squirt of lemon juice and toss to combine. Taste and adjust seasonings.
Notes
Note: Do not overcook the mustard greens. Add a pinch of sugar to take out the bitterness.
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