By: EatingWell User
Well Seasoned! Great Texture & Taste!
Good for breakfast *or* a side dish for a quick meal (e.g. - Korean Beef Bowl). The first time I made this recipe, I ate a whole batch myself. (BTW, since I could not fine Chinese mustard greens, I used the standard mustard greens found in U.S. grocery stores). Anyway....: Because I had chopped the mustard greens a little more widely, I did notice some bitterness, but it wasn't overpowering at all. (Remember, I ate the whole batch myself rather than putting some away for leftovers.) When I made this a second time to share with my family, I chopped the greens into somewhat thinner strips, then rocked my chef knife through the other direction (I also added a third egg). That time, I did not notice the stronger flavors usually associated with mustard greens. We all enjoyed it (I *loved* it, and was happy that my family enjoyed eating 'the green stuff' with me). Thank you, thank you, thank you! Love this recipe!
Pros: Quick. Easy. When chopped in thin strips, there is no sense of bitterness at all, just great flavor.
Cons: It's green? (This is great!)