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Red Frills Mustard Salsa Verde

April 17, 2012 By Lisa Rose 8 Comments

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Red Frill Mustard

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.

Red Frill Mustard Salsa Verde

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.

 

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Filed Under: sauces Tagged With: dairy-free, gluten-free, grain-free, pareve

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Comments

  1. Saraya Hickey says

    April 18, 2012 at 1:11 am

    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

    Reply
    • lisa says

      April 18, 2012 at 1:52 pm

      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.

      Reply
  2. Jaclyn says

    April 21, 2012 at 3:27 pm

    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

    Reply
  3. Mary@FitandFed says

    April 25, 2012 at 5:05 pm

    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

    Reply

Trackbacks

  1. Paleo Digest » Blog Archive Red Frills Mustard Salsa Verde says:
    April 17, 2012 at 1:47 pm

    […] and sites on the web!Red Frills Mustard Salsa Verde Real Food Digest / Posted on: April 17, 2012Real Food Digest – I’m slowly mastering the art of incorporating the variety of greens from my CSA box […]

    Reply
  2. 20+ Ways to Eat Your Leafy Greens! - Healy Eats Real says:
    August 24, 2014 at 1:13 pm

    […] 16. Red Frills Mustard Salsa Verde […]

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  3. The Upside of a Downpour – Gather Weekly says:
    March 11, 2016 at 5:44 pm

    […] in pasta dishes or add to salads for a peppery bite. This Ruby Streaks salsa verde sounds perfect with grilled chicken. For a weekend brunch I’m having, I plan to make […]

    Reply
  4. Organic Heritage Salad Leaves from Fletching Glasshouses – Fin and Farm says:
    April 2, 2016 at 4:40 am

    […] a powerful Salsa Verde with Red Mustard Frills, olive oil, garlic and capers.  Wonderful with […]

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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