Totsoi Wilted in Mustard Dressing
From "Vegetables from Amaranth to Zucchini" by Elizabeth SchneiderMakes four side-dish servings.
Ingredients:
- About 1 pound totsoi
- 2 scallions
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil
Method:
- Trim totsoi bases to separate leaves. Rinse in several changes of water, inspecting for grit. Dry thoroughly.
Clean scallions and trim root. Separate lighter colored bulb and darker green tops. Mince bulbs and thinly slice greens. Mix bulbs with lemon juice, mustard and salt, stirring to dissolve salt. Blend in oil.
Pour dressing into a very wide skillet set over moderate heat. Add leaves and turn to coat with dressing (tongs are most efficient). Cook until leaves almost wilt but stems retain crunch, about 2 minutes. Add scallion greens and toss.
Arrange on a platter, lined up like asparagus. Pour any remaining dressing on top.
Makes four side-dish servings.
Did you know?
Kitchen Garden Day, August 24, 2008International Kitchen Garden Day is a global celebration of delicious locally produced foods. It is an opportunity for people around the world to gather in their gardens and fields with friends, family, and members of their local communities to enjoy the multiple pleasures and benefits of locally-grown, home-cooked, organic foods. Kitchen Garden Day is coordinated by Kitchen Gardeners International.
Quotes
"We can no longer import our lives in the form of food, fuel and fundamentalism. Life is homegrown, always has been. So is culture. And so too are the solutions to global problems."
~Paul Hawken, Bioneers Conference 2006
