Nutrition per serving may change if servings are adjusted.
2 bunches mustard greens
½ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or ½ teaspoon anchovy paste (optional)
½ teaspoon freshly ground pepper
¼ teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
197 calories;15 g fat(3 g sat); 6 g fiber; 11 g carbohydrates; 8 g protein; 25 mcg folate; 6 mg cholesterol; 3 g sugars; 0 g added sugars; 5,712 IU vitamin A; 135 mg vitamin C; 276 mg calcium; 3 mg iron; 344 mg sodium; 753 mg potassium
Vitamin C (225% daily value), Vitamin A (114% dv), Calcium (28% dv)
I have been making this salad since 2012 and it’s one of our favorites! I make it just as written but use the dressing sparingly. As you massage the greens, it wilts down. Delicious and a regular in our kitchen. Now we grow our own curly mustard greens!