![Sakebraised mustard greens topped with sesame seeds in a grey bowl.](https://assets.epicurious.com/photos/5da0c4320e7b9300087f751d/1:1/w_2560%2Cc_limit/Sake-Braised-Mustard-Greens-recipe-BA-101119.jpg)
Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.
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Ingredients
8 servings
Step 1
Pour oil into a large high-sided skillet, add garlic, and set over medium heat. Cook, stirring often, until garlic is barely golden, about 2 minutes.
Step 2
Add a third of the greens to skillet and toss to coat with oil and garlic. Cover skillet with a lid and cook until greens are slightly wilted, about 2 minutes. Uncover skillet; add sake and another third of greens and toss to combine. Cover and cook until greens are slightly wilted, about 2 minutes, then add remaining greens. Cover and cook until slightly wilted, about 2 minutes. Remove lid from skillet, add lemon zest to greens, and continue to cook, stirring often, until greens are completely wilted and tender and most of the liquid has evaporated, about 2 minutes. Season with salt.
Step 3
Transfer greens to a serving bowl and top with sesame seeds.
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Reviews (1)
Back to TopI used this because we had extra precut Kale in the refrigerator. It was a keeper, with the following notes: - if using precut kale, make sure you remove the tough stems, if there are any left on. - I substituted Shaoxing cooking wine for the sake, because that is what we had on hand. - I cooked it all in a large wok, which I think works much better for the large volume of uncooked greens. Next time I would probably not do the phased introduction of uncooked greens because I think it is a way to deal with the limited cooking volume of the frying pan.
laikabear
Raleigh, NC
1/16/2022