This was the first time I've ever had mustard greens. They're OK but didn't knock my socks off. I think part of the problem is my dates (Deglet Noor dates) weren't as sweet as the Medjool dates I really wanted to use. Medjool's would have balanced the bitterness of the greens better.
If I were to make this again I'd substitute Kale and maybe add some cherry tomatoes in place of the dates. Which would be an entirely different dish.
Mustard Greens & Bulgurhttp://www.eatingwell.com/recipes/mustard_greens_bulgur.html
From EatingWell: January/February 2008 Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine vinegar do the trick.
6 servings, about 2/3 cup each | Active Time: 40 minutes | Total Time: 40 minutes
- 1 cup bulgur, (see Shopping Tip)
- 2 tablespoons chopped walnuts
- 6 teaspoons walnut oil, or extra-virgin olive oil, divided
- 2 shallots, chopped
- 1 tablespoon finely chopped garlic
- 12 cups thinly sliced mustard greens, (about 1 bunch), tough stems removed
- 1/3 cup chopped pitted dates
- 2-3 tablespoons water
- 4 teaspoons white-wine vinegar
- 1/2 teaspoon salt
- Prepare bulgur according to package directions. Transfer to a colander and rinse under cool water; drain. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.
- Place 5 teaspoons oil and shallots in a large skillet over medium-low heat. Cook until the shallots start to brown, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add mustard greens, dates and 2 tablespoons water and cook, stirring occasionally, until the greens are tender and the water evaporates (add another tablespoon of water if the pan is dry before the greens are tender), about 4 minutes. Stir in vinegar, salt and the prepared bulgur; cook until heated through, about 1 minute. Drizzle with the remaining 1 teaspoon oil and sprinkle with the walnuts before serving.