Mustard Greens in the Box

Mustard Greens - oh how I love this cholesterol-lowering cruciferous vegetable!

Red Beet Risotto with Mustard Greens and Goat Cheese

I was lucky to get nice big bunches of mustard greens in my CSA box over the last two weeks.  Thanks to inspiration from Bon Appetit, I made these tasty mustard green creations.  If you haven't had mustard greens in a while (or ever) don't be afraid to pick some up.  They are super healthy and really delicious with a little spicy kick. 


Well aesthetically this dish is a little odd and kind of screams Christmas (not what I was going for in June!)  The taste, however, was phenomenal - sweet, creamy, salty, tangy and even a little bitter.  I added a few shrimp because; well, just because I like shrimp!  The risotto recipe is quick with little fuss.  I stirred the mustard greens in at the end just to wilt them.  I will be making this again!  Bon Appetit Recipe Link

Goat Cheese Pizzas with Indian-Spiced Tomatoes and Mustard Greens

The recipe is for topping and flatbreads.  I shortcut it by using store bought naan for the crust.  Well, I love pizza!  This Indian style pizza was no exception!  The topping is amazing and I can't wait to make this again.  Seriously good! 

 Topping
3 tablespoons vegetable oil
5 large shallots, finely chopped
3 1/2 tablespoons minced fresh ginger
4 garlic cloves, minced
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes with added puree
2 cups chopped mustard greens

For topping:

Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.