I’m slowly mastering the art of incorporating the variety of greens from my CSA box into my weekly menus. But the Red Frill mustard greens showing up in my straight-from-the-farm boxes this Spring challenged me with their peppery and strong flavor – not exactly a kid-friendly vegetable.
I’ve had success mixing the frills into large green salads, or garlicky sauteed greens but it’s in my salsa verde that Red Frill mustard fulfills its calling.
Salsa verde is an Italian style green sauce made from herbs, capers, garlic, and olive oil. Though I usually use parsley, cilantro, and oregano as its base, subbing in some heartier greens works with the zesty flavors of the capers and garlic.
Salsa Verde
Other herbs and greens to try include parsley, mint, tarragon, oregano, arugula, and dandelion. Serve with avocado, potatoes, fish, chicken, and meat.
1 bunch Red Frill mustard greens
1 bunch cilantro
3/4 cup chopped scallions (about one small bunch), or red onion
3 tablespoon capers, rinsed
Juice and zest of one organic lemon
1 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon unrefined sea salt (or to taste)
1/2 teaspoon crushed red chile flakes – optional
Yield: 2 cups
Chop up the mustard greens and cilantro leaves. Mix with remaining ingredients in a medium bowl and serve.
Never thought red fills can be eaten. That Salsa Verde can be used as a side dish or the main course isn’t it? Thanks for sharing another new recipe^^
Saraya Hickey recently posted..EcoTools & Earth Month – The Living Beautifully Community
Salsa verde is more of a sauce (it has a lot of olive oil). It goes well on or with something – hamburgers, fish, chicken, potatoes… not as a main or side dish.
Hi there, simply became alert to your blog thru Google, and found that it’s really informative. I’m gonna watch out for brussels. I’ll appreciate should you proceed this in future. Numerous other folks will likely be benefited out of your writing. Cheers!
Jaclyn recently posted..reviewed
Hmm, it looks like a pistou– basically a pesto without the nuts, and usually without the cheese. It would be good drizzled onto a soup. My boys are good, to varying extents, about eating various greens– even my pickiest one will eat a salad mix with a lot of kinds of greens in it now. But there are always a few they object to, like radicchio that hasn’t been soaked to get the bitterness out. So I know what you mean, you’ve got to find something else to do with them. You solved your Red Frills problem in a yummy-looking way!
Mary@FitandFed recently posted..Chocolate Orange Jalapeno Sorbet