Cold Mustard Greens With Olive Oil And Lemon Recipes

CHICKEN WITH MUSTARD GREENS, OLIVES, AND LEMON

Chicken with Mustard Greens, Olives, and Lemon image

Brown rice makes a perfect accompaniment to this healthy dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
6 bone-in, skinless chicken breast halves, halved crosswise
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
4 garlic cloves, smashed
1 cup dry white wine, such as sauvignon blanc or pinot grigio
1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
1 tablespoon lemon juice, plus lemon wedges, for serving
1/2 cup pitted kalamata olives

Steps:

In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add half of chicken to pot and cook until browned on all sides, 6 to 8 minutes; transfer to a plate. Repeat with remaining oil and chicken.
Add onion and garlic to pot (reduce heat if browning too quickly) and cook, stirring, until softened, 4 to 6 minutes. Add wine and chicken (along with any accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook 5 minutes.
Place greens on top of chicken; season with salt and pepper. Cover and cook until chicken is opaque throughout and greens are wilted, 3 to 5 minutes more. Remove from heat and stir in lemon juice and olives. Serve greens and chicken drizzled with pan juices with lemon wedges on the side.

Nutrition Facts : Calories 276 g, Fat 11 g, Fiber 2 g, Protein 29 g

COLD MUSTARD GREENS WITH OLIVE OIL AND LEMON

Cold Mustard Greens With Olive Oil And Lemon image

Provided by Mark Bittman

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound mustard greens or other dark leafy greens, washed and trimmed
1/4 teaspoon very finely minced garlic
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 lemons

Steps:

Bring a large pot of salted water to a boil. Cook greens until bright green and tender, 3 minutes or less. Remove, and plunge into ice water. Drain well; squeeze dry.
Toss greens with garlic, olive oil, salt and pepper. Juice one of the lemons, and sprinkle the juice over the greens. Quarter remaining lemon, and serve with greens.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 2 grams

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