Mustard greens all'aglio from My Italian Garden: More Than 125 Seasonal Recipes from a Garden Inspired by Italy by Viana La Place

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Notes about this recipe

  • hillsboroks on June 27, 2016

    There were a lot of mustard seeds in the mesclun mix we planted this year and we ended up with lots of mustard greens to use. After trying them in salads and other preparations I decided to give this recipe a go and found that it is an absolutely a delightful way to serve mustard greens. Besides being easy, the end results are unlike so many other cooked bitter green recipes I have tried. I think the addition of the mint just takes it to a whole other level. The mint gives it a bit of fresh, sweet taste that pairs well with the bitter greens and vinegar. This is how I plan to use the mustard greens for the rest of this summer.

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