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?] LEMON SESAME GLAZED GREENS Hands-on time: 10 minutes Time