|2 servings||calories per servings 608||protein serving 24 g||carbs per serving 40 g||total fat per serving 42 g|
This dish drew raves in our test kitchen for its originality and creative flavor pairing. If you’ve tried mustard greens before, it was probably in a sauté or stew where they were thoroughly cooked. Here we crush the raw greens and marinade them in a tangy sweet dressing. The greens are gently wilted from the oil, vinegar and slight warmth of the cooked sweet potatoes. A creamy local cheese – a recent winner at the American Cheese Society annual competition – balances all those bold flavors, while peanuts add a surprise crunch.
|Nutrition Facts||/ Per Serving|
|Total Fat||42 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||20 g|
|Total Carbohydrates||40 g|
|Dietary Fiber||9 g|
Prepare your mise en place: Peel sweet potato, and cut into uniform, 1/2-inch pieces. Peel, halve and thinly slice shallot. Halve pepper, remove and discard seeds and stem, and thinly slice flesh. Separate mustard greens stems and leaves. Finely chop stems, and thinly slice leaves, keeping them separate from stems. Remove and discard side rinds from cheese; slice cheese into thin triangles.
Place a large sauté pan over high heat and add 1 teaspoon cooking oil. When oil is shimmering, carefully add sweet potato. Cook without disturbing 3-4 minutes. Carefully add butter, 1/4 teaspoon PeachDish Salt and 1/4 cup water.
Add shallot and mustard stems, and stir to incorporate. Reduce heat to medium, and cook 10-12 minutes, or until sweet potatoes are fork-tender. Remove from heat, and allow vegetables to cool in pan 4-5 minutes. There should be very little liquid remaining in the sweet potato pan. While sweet potatoes cook, prepare the dressing: To cider vinegar jar add 2 tablespoons olive oil, honey and 1/4 teaspoon PeachDish Salt. Tightly cover jar, and shake to thoroughly combine.
In a large mixing bowl, combine mustard green leaves and dressing. With your hands, rub and crush the greens until they begin to wilt. Set aside to marinate.
Add sweet potato mixture, pepper and peanuts to mustard greens. Mix thoroughly to combine. Season to taste with remaining PeachDish Salt.
Divide salad between 2 plates. Top each with cheese. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...