Recipes

Sautéed Mustard Greens with Garlic and Lemon

Scoop up some of the first of the season greens and cook ‘em down with this no-frills Southern Living recipe. Greens are a staple in every Louisiana kitchen and every southerner should know how to prepare them. Try this simple version or opt for your Mawmaw’s family recipe that includes ham or bacon fat. Either way, they will be delicious!

Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 3 pounds mustard greens, washed, trimmed, and chopped (about 24 cups)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper

Directions

Heat oil in a Dutch oven over medium. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens. Cover and cook, stirring occasionally, until tender-crisp, 10 to 12 minutes. Stir in lemon juice and 1/4 teaspoon crushed red pepper. Sprinkle with salt and pepper. Stir in an additional 1/4 teaspoon crushed red pepper, if desired.

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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