Sunday, May 30, 2010

Three bean salad with mustard greens

The mustard greens are here in full force in the garden, so the race to eat them all is on. In this lovely and delicious side dish, the greens are sauteed with a bit of crême fraîche and topped with a three bean salad.
  • One big bunch of mustard greens, stems clipped, washed & cut in half (long way)
  • 2 heaping tbsp crême fraîche
  • About 2 cups total of 3 different kinds of canned beans, drained and rinsed
  • 2 tsp minced onion
  • 1 garlic clove, minced
  • 1.5 tsp dijon mustard
  • 2 tbsp olive oil
  • Salt to taste
Mix the beans with the olive oil, onion, garlic, mustard and salt.
Heat some more olive oil in a non stick pan and sautee the greens with some salt for a few minutes, until just wilted. Add the crême fraîche and heat through.
Pile the bean salad on top of the greens, pouring the crême fraîche over all.
Serves two.
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