Mustard Greens Soup
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
INGREDIENTS:
8 cups low-sodium chicken stock or vegetable stock
medium onion sliced
4 garlic cloves
1 tablespoon grated ginger root
2 cups sliced shiitake mushrooms
4 cups sliced fresh mustard greens
1 tablespoon light soy sauce 2 tablespoons toasted sesame oil
splash rice vinegar
2 egg, beaten
2 cups cooked long-grain white rice, hot
DIRECTIONS:
Rice
1C long grain white : 2C water
Drizzle sesame oil & rice wine vinegar in pan. Add rice and heat rice for a few minutes. Add water. Bring to a boil. Reduce heat and simmer for 30 min. Turn off heat and let sit for 15min. Fluff with a fork.
Soup
Heat 2 tablespoons of the sesame oil in a large saucepan and add the garlic and onion. Saute until the onion becomes just tender. Drizzle pan with rice vinegar and soy sauce and add ginger, mushrooms and greens. Cook 3 minutes or until greens collapse. Add stock and bring soup to a boil. Reduce to a simmer and pour the beaten egg slowly over the top of the soup and gently stir in.
Place 1/2 cup rice in each bowl. Ladle soup over the top and enjoy!
INGREDIENTS:
8 cups low-sodium chicken stock or vegetable stock
medium onion sliced
4 garlic cloves
1 tablespoon grated ginger root
2 cups sliced shiitake mushrooms
4 cups sliced fresh mustard greens
1 tablespoon light soy sauce 2 tablespoons toasted sesame oil
splash rice vinegar
2 egg, beaten
2 cups cooked long-grain white rice, hot
DIRECTIONS:
Rice
1C long grain white : 2C water
Drizzle sesame oil & rice wine vinegar in pan. Add rice and heat rice for a few minutes. Add water. Bring to a boil. Reduce heat and simmer for 30 min. Turn off heat and let sit for 15min. Fluff with a fork.
Soup
Heat 2 tablespoons of the sesame oil in a large saucepan and add the garlic and onion. Saute until the onion becomes just tender. Drizzle pan with rice vinegar and soy sauce and add ginger, mushrooms and greens. Cook 3 minutes or until greens collapse. Add stock and bring soup to a boil. Reduce to a simmer and pour the beaten egg slowly over the top of the soup and gently stir in.
Place 1/2 cup rice in each bowl. Ladle soup over the top and enjoy!
Mustard Greens
Mustard greens come in a beautiful array of sizes and colors, and are found in some form in a huge range of cuisines, including Italian, Chinese, Indian, African, and soul food. While we focus on producing the greens, mustard is also grown for its valuable oil and for its seed, which is used as a spice in its own right, and to make yellow mustard. Mustards are part of a hugely important plant family, brassicaceae, which also includes kale, cabbage, collards, broccoli, brussels sprouts, and cauliflower. Our baby mustard greens are wonderful mixed into a salad, or quickly steamed or sauteed with oil and garlic. The varieties we grow (and pictured here L to R) include "mizuna," "Purple Osaka," and "Southern Curled."
