Butter-Blanched Mustard Greens With Mustard Oil
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound mustard greens, washed well, ribs removed and discarded
- 12tablespoons unsalted butter
- 3tablespoons kosher salt or more to taste
- 1 to 2tablespoons pure or blended mustard oil
- Black pepper
Nutritional analysis per serving (4 servings)
384 calories; 40 grams fat; 22 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 376 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut mustard green leaves into quarter-inch strips.
- Step 2
In a large pot, bring 6 cups water to a boil, add butter and salt. When it returns to a boil, add greens. Stir until wilted and tender, about 4 minutes. Drain well, and transfer to a serving dish. Mix in mustard oil, and salt and pepper to taste.
Private Notes
Comments
It seems sale of mustard oil has been banned in the US because of high levels of erucic acid.
I cut the butter in 1/2 and used 2 tbsp of salt. Seems like it would be a good vehicle for any number of oils, sauces, etc.
I cut the butter in 1/2 and used 2 tbsp of salt. Seems like it would be a good vehicle for any number of oils, sauces, etc.
It seems sale of mustard oil has been banned in the US because of high levels of erucic acid.
The FDA has not banned mustard oil from India they just require a note saying for external use only. Yandilla Mustard Seed Oil - 500 ml from Amazon is made in Australia with a low level of erucic acid (canola oil from Canada is rapeseed oil with low erucic acid)
Advertisement