Wilted Mustard Greens with Pulled Chuck Roast (Greens serves 1-2, Roast serves 5-6)
I cooked a batch of mustard greens for lunch today and they were better than any I’ve ever had before. Maybe it was because I got them from a friend who was giving them away at the gym. Maybe it was because the leaves were relatively small and tender. Maybe it was because I added just the right amount of apple cider vinegar while wilting them in olive oil. In any case, I liked them enough to ask my local farmer to plant a row of mustard greens for me next season. The mustard greens tasted especially good with pulled chuck roast from a 3-pounder I slow cooked several days ago. I began cooking roasts in the slow cooker differently than I have in the past, so am including the new recipe here.
Prep and cook time: 15 minutes
1 big bunch of fresh mustard greens
Extra virgin olive oil
Apple cider vinegar
Dried cranberries (infused with apple juice to sweeten)
Directions: Rinse greens and shake out excess water as best you can. Strip the leaves from the stems and tear everything into bite-size pieces. Pour a tablespoon or two of olive oil in the bottom of a large skillet over medium heat. Wait for oil to get hot and then add greens. Use two forks to turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. Splash greens generously with apple cider vinegar. The vinegar neutralizes some of the bitterness. When greens are almost fully wilted, add a serving of chuck roast (recipe below) pulled into bite-size pieces on top. Scatter a handful of dried cranberries on top of the greens and roast and let the flavor of the greens, roast, and dried cranberries blend. Transfer the food from the skillet to a plate and enjoy!
Notes: Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I found dropping enough to fill the skillet all at once helped because the greens themselves then functioned as a splatter screen.
Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl full of fresh greens to create enough to fill a plate with wilted greens.
Prep time: 5 minutes
Cook time: 8 hours
3 pound chuck roast (mine was frozen)
Directions: Add one cup of water to slow cooker. Rinse chuck roast and then it season generously on all sides with salt, garlic powder, ground coriander. Place in slow cooker. Put cover on and set temperature to slow cook (200 degrees on my unit) and time to 8 hours. That’s it! The house smells great after a few hours and continues to smell great until after you pack the leftovers away in the refrigerator.
Notes: I don’t bother to thaw frozen roasts in advance when I use the slow cooker. I rinse frozen beef briefly to help remove its packaging and then go on as I would with room temperature meat.
My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but seems to be out of stock frequently. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.
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