Mustard Greens with gomasio are fabulously delicious. Who would think such an unassuming dish could taste so good? They are simple to prepare and on the table in less than 15 minutes.
I can’t remember how I came to enjoy this tasty combination. That’s because I have been savoring it for years. I do remember being surprised when my eight-year-old son asked me to prepare it one afternoon. I thought, really? You’re a kid, and you are asking me to make mustard greens for your afternoon snack?
Trust me, this particular kid enjoyed spaghetti and ice cream as much as any other young person. He did not have a long list of other unusual favorites. Reminiscing while eating my gomasio greens this morning, I decided it was time to share the recipe with you.
The mustard greens are chopped fine, so they can be cooked briefly and still deliver a tender bite. The texture of the bright, juicy greens is beautifully complimented by buttery flaxseed oil or silky extra-virgin olive oil. Toasty, salty sesame seed meal melts into the drizzled oil and makes the dish.
Flaxseed oil and sesame seed are both high in hormone balancing omegas. Like kale, mustard greens are exceptionally high in vitamin A and K. However, I think mustard greens trump kale for flavor since their distinct peppery taste slips away when cooked. Then they are mild and less bitter than kale.
You can purchase gomasio at the store, but I recommend making your own with this easy recipe. Freshly toasted seeds are more flavorful. Plus, you can dial in the salt to your preferred taste.
I do hope you will try mustard greens with gomasio. If they are a treat for an eight-year-old, I am figuring there is a good chance you will love them.
Simple Gomasio Mustard Greens
- 1 cup hulled white sesame seed
- 1-2 tsp. Himalayan pink salt
- 8 oz. mustard greens
- 6 cups water
- 2 TB cold-pressed flaxseed oil or extra-virgin olive oil
- Bring a dry cast iron skillet to medium heat. Add sesame seed and toast. Stir every couple minutes and continually once the seeds start to color. Watch carefully near end as they can burn quickly. Your seeds are toasted when light golden and a few have popped in pan.
- Pour toasted seeds into a spice mill or grinder and let cool 5 minutes. Add salt and grind in short pulses until half the seeds are powdered and the rest are whole. Stop short of the gomasio releasing oil or it will turn to tahini butter.
Cook Mustard Greens
- Wash mustard greens and remove center ribs. Roll mustard greens into a bundle and slice in 1/8 inch ribbons. Slice crosswise again to end with finely chopped greens.
- Bring 6 cups of water to a boil. Drop in mustard greens. Reduce heat to a low boil and cook 5 minutes. Drain hot mustard greens in a colander.
- Place greens on 2 plates and drizzle each serving with oil of choice. Sprinkle each plate with two tablespoons of gomasio to taste and enjoy!