Mustard Greens with Ginger-Garlic Cream

While I love kale, spinach and chard, especially alongside savory meats, once in a while the noticeable spiciness of mustard greens makes a nice change.

For once, I actually followed the recipe directions and strained the ginger and garlic from the simmered cream, although I was tempted to chop them finely and leave them in.  The result is an elegant, creamy greens dish with a hint of exotic, spicy flavor ... quite delectable alongside Thundering Hooves spicy Italian sausage, into which I mixed a generous amount of minced CSA red onion. 
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MUSTARD GREENS WITH GINGER-GARLIC CREAM
From Fast, Fresh and Green by Susie Middleton

1 pound mustard greens
1 tablespoon kosher salt

1/2 cup Pure Eire heavy (though I prefer "ethereal" as more descriptive) cream
2 large garlic cloves, smashed
4 slices fresh ginger, chopped or smashed

Nearly fill a big pot with water, and add the salt.  Bring water to boil while you stem and wash the mustard greens.  Wash leaves thoroughly (this is a lot like washing the floppy ears of a large dog) and pull leaves away from thick stems.  As you finish each leaf, place it in a large bowl.  When all leaves are washed, run kitchen shears through the bowl a few times to reduce the size of the leaves a bit.

Add all the greens to the boiling water, pushing down to submerge.  Return to a boil for 4 minutes; taste a leaf for tenderness, then continue cooking for 2 more minutes, until greens are tender.  Drain in a colander, squishing the greens against the sides to get all the moisture out.  Set greens aside.

Heat the cream, garlic and ginger in a 1-quart saucepan over very low heat, simmering until reduced to 1/4 cup or so.  You'll need to stir the cream a few times to keep everything reducing nicely. When cream has reduced, remove garlic and ginger with slotted spoon.

Add greens to reduced cream, stir to coat, and heat just until hot.  Overcooking at this point will make the greens begin to release water.  Serve hot.

Makes 2 generous servings.