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.
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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