Made this for dinner tonight and loved it! I, too, used spinach and Craisins... That's what I had on hand... Very tasty, quick, filling dinner! Will make it again, thanks for the recipe!
Mustard Greens & Bulgur
From EatingWell: January/February 2008
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine vinegar do the trick.
8 Reviews for Mustard Greens & Bulgur
Well to be honest I'm actually a bit surprised with how well this turned out. Usually whenever eatingwell puts a recipe with shallots and vinegar in it they turn out terrible and over vinegary (has happened many times with their recipes). And I was extra worried because earlier this week I tried out mustard greens for the first time and hated the pungent bitter flavor. But I wanted to use up the rest of the greens I had so I tried this out. A bit skeptical on my first bite but it's actually not bad, pretty good actually. Wouldn't call it great or awesome rating, but I'm impressed. It really does hide the bitter mustard greens very nicely. I used brown rice (twice as much) instead of bulgur, cranberries in replacement of dates, almonds instead of walnuts, and 1 small yellow onion in place of the shallot. The nuts and cranberries are such a nice addition do not leave them out. I might make this again, kudos eatingwell for making an impressive challenging dish and not overdoing the vinegar and onion for once! =)
I used spinich instead of mustard greens and dried cranberries instead of dates. SO Good!