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

Ingredients:

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

Preparation:

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.

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Comments

  1. says

    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.

  2. Anonymous says

    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!

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