It’s greens week in our house. In our CSA pick up on Friday, we received collards, lettuce, mixed greens, Napa cabbage and mustard greens.
I don’t like to waste anything from our CSA, and I like to find recipes for all of our items that our family enjoys. Occasionally, we get a few new or unfamiliar things at once. Last week’s pick up was one of those weeks.
These are mustard greens. I’m sure that we’ve received them before, but I had no recollection of using them. My friend suggested using them in quiche. Since quiche is easy for me to make, that seemed like a good suggestion.
I cleaned the greens and removed the larger stems. I chopped them and boiled them for about 3 minutes to soften them up. Then, I put them in the bottom of an already prepared pie crust. I had a weak moment at Whole Foods and bought a few already made whole wheat crusts. They are not as good as homemade, but made for a few quick and easy dinners.
I added some left over cooked chopped chicken and cauliflower along with the egg/milk mixture (5 eggs, 1 1/2 cups whole milk) to the crust. After baking for 20 minutes at 350 degrees, I added 4 oz. of smoked cheddar to the top. I continued baking for about 20 more minutes until set.
It was fabulous and everyone liked it. I’ll be open to other ideas for using mustard greens, but this one is a keeper.