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Greens come in an amazing range of flavors:
Great for adding to a salad with mild to sweet flavors: baby bok choy, totsoi, hon tsai tai, vitamin greens, tokyo bukana
To add spice to your salad: mizuna, arugula, mustards
Great for adding to smoothies: vitamin greens, totsoi
Great sauteed: totsoi, mizuna,baby bok choy, hon tsai tai
They substitute well for other greens. Try using tot soi in recipes instead of spinach.
How to store your greens:
Make sure to keep the greens in a plastic bag that is closed. The reason leafy greens (and other vegetables) wilt is because they loose moisture. Your refrigerator acts as a dehydrator, pulling moisture from it's contents. If you keep the greens closed inside a plastic bag, it will keep the moisture in. If you prefer cloth bags, make sure to keep the bags moist at all times.
Mustard Greens + Paneer with Indian Spices
from 20 dollar, 20 minute meals by Caroline Wright
2 tbsp oil
8 oz. paneer cheese ( or substitute firm tofu)
1/2 tsp garam masala
1/2 tsp ground turmeric
1/4 tsp ground cayenne pepper
1 bunch mustard greens ( or use arugula)
Serve with naan bread or cooked rice
1) Heat oil in a large skillet over medium-high heat. Add paneer cheese, cut into 1-inch cubes, and fry until golden, 6-8 min; transfer to plate.
2) Place masala, turmeric, and cayenne in the skillet, and toast until fragrant, about 30 seconds. Add coarsely chopped mustard greens and cook, tossing occasionally, until wilted and tender, 5-7 minutes. Stir in the paneer and serve with the naan or rice.
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