Sautéed Cookin’ Greens with Mustard & Pecans

Easy-Kale-With-Pecans

 

NOTE: For best results, use whole-grain mustard.  If unavailable, regular Dijon mustard can be substituted. (can be prepared in heavy duty tin foil on bbq/grill)

A delicious side dish served with chicken, fish or over pasta.

Ingredients

1 tablespoon whole-grain mustard
1 teaspoon light or dark brown sugar
3 tablespoons extra-virgin olive oil
1 medium shallot, minced (about 3 tablespoons)
½ bag (250g) Cookin’ Greens -Chopped Spinach,
Kale, Rapini or Designer’s Mix
Sea salt and ground black pepper
¼ cup chopped pecans, toasted in skillet over
medium heat until fragrant, about 4 minutes

 

Method:

  1. Mix mustard, brown sugar, and 2 tablespoons water together in small bowl.  Set aside.
  2. Heat oil and shallot in skillet over medium-high heat until shallot sizzles and turns golden, about 2 minutes.
  3. Add frozen Cookin’ Greens and sauté on medium heatuntil cooked through, about 10 minutes.
  4. Add mustard mixture and cook for another 1-2 minutes.
  5. Season to taste with salt and pepper.
  6. Garnish with toasted pecans and serve immediately.
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