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Warm Mustard Green Salad

1 cup thinly sliced onion
1 tablespoon olive oil
1/4 teaspoon ground turmeric
1/2 teaspoon sugar
3/4 pound mustard greens, 4 firmly packed cups, thinly shredded
1 tablespoon low-sodium soy sauce
1/2 cup white wine
1/2 teaspoon Chinese sesame oil
1 tablespoon capers, drained, rinsed, finely chopped

Saute the onions in hot oil in a 10-inch skillet until translucent. Sprinkle turmeric over the onions, add sugar, 1/2 teaspoon salt, and mustard greens; cover. Lower the heat and cook just until the greens are tender, 5 minutes. With a slotted spoon, remove greens to a heated serving platter, leaving the juices in the skillet. Add soy sauce and wine and cook just until the sauce thickens. Stir in the sesame oil. Pour sauce over the greens. Serve warm or at room temperature sprinkled with capers. 4 side dish servings.

-- Bharti Kirchner

 

 

Originally published by L D Books, used with permission.

 

 

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