Well, look at this. I’m writing a blog post.
I’m probably the most surprised of anyone. My commitment to keeping posts going during the testing portion of my next book turned out to be an unachievable dream. It was impossible.
I still have a lot more writing to do so I’m not sure how much you will hear from me over the coming weeks, but I am here now. And I have a recipe.
Every year, I go to the grocery store mid-October and ask if they have fresh cranberries. Every year the hard working person in the produce section tells me that they don’t come in until mid-November. So last week my expectations were low, but I had my eye out anyway.
When I turned to find a pile of bags front and center in the lettuce row, I’m certain my cheer carried itself to the freezer section across the store.
Rumor has it the season arrived earlier this year. As a result, it will end earlier to. So stock up. I’ve already started.
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!
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 olive 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, rice vinegar, sesame oil and crushed red pepper. Serve warm.
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
Makes: 2-3 servings
Ingredients
Preparation
Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
