This Thanksgivingsidefrom the 1998 November issue ofGourmetpairs crunchy-tender lightly steamed cabbage and mustard greens with a rich, warm dressing. Steaming, rather than roasting or sautéing, keeps the cabbage vividly green and subtly sweet, which can be a pleasant contrast to all of the nutty, caramelized flavors on theThanksgivingtable.
Dress the leaves with warm garlic butter and serve with ribbons of crispy bacon for an unexpected alternative to the standardgreen beans with fried onions.
Ingredients
Serves 8
Step 1
Cut bacon into ½-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
Step 2
Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
Step 3
Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
Step 4
Transfer vegetables to a serving dish and serve topped with bacon.
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Reviews (9)
Back to TopI made this for out pot luck dinner in my school, a bunch of people asked for the recipe... I have been making this for years... Love it!
nanoune
Tucson, AZ
11/28/2013
I just used the cabbage, since I had some left-over after making coleslaw. It was fantastic, and my 1yr old baby even loved it (after chopping it fine in the mini-prep)
Anonymous
Westchester, NY
5/2/2008
I replaced the mustard greens with kale because I had it available and another cook had made this same substition and deemed it successful. I have to disagree with this cook. I imagine the peppery quality of mustard greens is balanced by the cabbage. The taste of this dish made with kale just did not transcend the mix of ingredients. I found myself eating around the cabbage. Also, this recipe makes SO much! I halved the recipe, but I am still swimming in cabbage and kale.
Anonymous
Astoria, NY
3/20/2006
I substituted kale for the mustard greens. The next day I added some cooked bow tie noodles to the leftovers for lunch. I will double recipe next time to have more leftovers. Wonderful!
Judy7
Northern Virginia
2/23/2005
after rendering bacon, added olive oil to pan. added garlic and sauted a few seconds, then added greens and tossed to coat. covered pan til greens cooked, a few minutes. then s&p. very nice result.
melissa
skokie
3/4/2002
Easy to prepare and almost didn't want the rest of dinner because it was so good.
Anonymous
Mastic Beach NY
5/8/1999
Nice!
Vivek
Bangalore
11/4/2022
Awesome
Vivek
India
11/3/2022
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