What do I do with Mustard Greens??!
They're so pretty! Deep purple-red and bright green feathery fringes. They look delicate and fancy, a little like lettuce. Take a bite - a distinct mustard-like flavor, not really bitter - but a mouthful would pack quite a punch.... So what the heck do I with them??
Mustard Greens are a great complement to your normal garden salad, especially if you prefer to dress your leaves with a Dijon vinaigrette, like I do. But when the garden overflows with the feathery bunches, you want to find a way to use a lot of these colorful and uniquely flavored greens before they turn bitter and go to seed. Cooking them briefly is one way to tone down their spiciness while adding great flavor to your dishes. One of the simplest preparations I've found is to wilt them in butter and toss with gnocchi.
Gnocchi with Mustard Greens in Browned Butter
1 lb gnocchi
1/4 c. (1/2 stick) unsalted butter
1 bunch Mustard Greens, stems removed, leaves torn if large
Freshly ground black pepper
1/4 c. grated Pecorino or Parmesan cheese, plus more for serving
Cook gnocchi according to package directions. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes.
Add mustard greens and cook until wilted, 2-3 minutes.
Add cooked gnocchi and toss gently to coat. Stir in cheese.
Season to taste with salt and pepper and divide among bowls, topping with more cheese.