Mustard Greens / Chaya
Cook shallots with garlic, turmeric, black pepper and sea salt in pan. Brown the bottom of the pan with that mixture.
Add white wine to make it a sauce and stir to consistency. Then add mustard greens or boiled (for 10 minutes) shredded Chaya. Toss in sauce and cover until the desired tenderness is reached. Five minutes before taking off the lid, add more white wine to cook off.
Season with salt and pepper. Enjoy!
Recipe submitted by Troy Hollebeck
Our featured recipes come from being created spontaneously by our farm staff in the community center kitchen, restaurant friends' recipes, from our wonderful CSA members, as well as supplemented with findings from ones we've found online and really like.