Day 170: Lemon Sesame Glazed Greens

I started to call these Yucky Greens. Or Inedible Greens. Or If-You-Want-to-Hate -Greens-Then-Just-Try-These-Greens.

The promise was remarkable.
  • The greens were glorious, just-plucked slick mustard greens from my favorite stand at Soulard Market, St Louis' middle-of-the-city farmers market.
  • The remaining ingredients were simple, nothing more than garlic and lemon juice and honey, a tiny bite of red pepper flake fire.
  • The recipe source was reliable, Alton Brown's Good Eats.
The results were, well, awful.

I chawed my way through a few bites, then tipped the whole thing into a freezer container to add, in very small doses, to soup and stock later on, where maybe, just maybe, its very existence will be redeemed.

[There are, however, several great greens recipes here. And for the record, does anyone know? Are 'slick' mustard greens different than regular mustard greens? Might that have been the issue?]

Hands-on time: 10 minutes
Time to table: 20 minutes

You think I'd perpetuate THIS???
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I have had that same experience with recipes that looked good but weren't. Such a waste of good cooking time.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna