Thursday, November 14, 2013

Minced Pork with Garlic and Mustard Greens Recipe

I was at the farmers market last Saturday browsing the leafy greens when I heard the vendor answer a shopper’s question with, “They’re mustard greens.”

I immediately thought back to the first time I had mustard greens, which wasn’t all that long ago. I was out to dinner with a good friend at a new favorite spot for Chinese food back in Kentucky. She ordered the pork and mustard greens.

I was pleasantly surprised by their bitter spiciness and I’ve wanted to recreate that dish ever since. After overhearing that conversation at the market, I knew that I should finally go for it.

This is a super simple dish that is full of flavor. You can pair it with rice or use a different meat or tofu, but I think pastured pork with the spicy greens by itself is the way to go. The only problem is that I didn’t make nearly enough. Next time I will double it so there are plenty of leftovers!

Minced Pork with Garlic and Mustard Greens

Makes: 2 to 3 servings


½ tbsp. olive oil
5 cloves garlic, minced
¼ cup chopped onion
½ lb. ground pastured pork
4 to 5 cups sliced mustard greens (about 1 large bunch)
1 tsp. grated fresh ginger
2 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. dark sesame oil
¼ tsp. crushed red pepper


Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook for 1 minute.

Add the pork and cook for 5 to 7 minutes breaking it up with a spatula, until it is browned and cooked through. Drain any excess grease if necessary.

Add the mustard greens and cook for 1 to 2 minutes until they begin to wilt. Add the ginger and cook 1 more minute.

Stir in the soy sauce, vinegar, sesame oil and crushed red pepper. Serve warm.


emily (a nutritionist eats) said...

This just looks delicious. As simple as that.

Joanne said...

I definitely don't do enough (i.e. nearly anything) with mustard greens. FOR SHAME. Love that you recreated this dish from memory!

Kiran @ said...

Delicious stir fry! Mustard greens are slightly bitter but so delish :)

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Lori said...

Emily - Thanks so much.

Joanne - I need to get more creative with them, too. It's probably not the traditional way of preparing them, but it is pretty darn close in flavor. :)

Kiran - Thanks! They add such a unique flavor to a dish.

lisa is cooking said...

What a great way to use mustard greens! I'd definitely want plenty of leftovers too.

Sonia ~ Nasi Lemak Lover said...

I seldom stir fry mustard green with pork, usually either stir fry with shrimps or just plain.. Next time I should try this way..

Anonymous said...

Found your recipe online as I looked for things to do with my CSA produce, and this one is a huge winner! It's easily adaptable to what you have on-hand- I didn't have rice vinegar or sesame oil, and I used a few scallions instead of onions, plus I added a squirt of lime juice at the end. Will definitely make again!

Lori said...

Thank you so much for taking the time to comment. I appreciate the feedback and I'm so glad you liked it!