Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine vinegar do the trick.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2008

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Ingredients

Ingredient Checklist

Directions

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  • Prepare bulgur according to package directions. Transfer to a colander and rinse under cool water; drain. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.

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  • Place 5 teaspoons oil and shallots in a large skillet over medium-low heat. Cook until the shallots start to brown, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add mustard greens, dates and 2 tablespoons water and cook, stirring occasionally, until the greens are tender and the water evaporates (add another tablespoon of water if the pan is dry before the greens are tender), about 4 minutes. Stir in vinegar, salt and the prepared bulgur; cook until heated through, about 1 minute. Drizzle with the remaining 1 teaspoon oil and sprinkle with the walnuts before serving.

Tips

Shopping Tip: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Unlike cracked wheat, it simply needs a quick soak in hot water for most uses. Look for bulgur in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com or buylebanese.com.

Nutrition Facts

196 calories; protein 6.9g 14% DV; carbohydrates 30.9g 10% DV; dietary fiber 7.4g 30% DV; sugars 7g; fat 6.9g 11% DV; saturated fat 0.6g 3% DV; cholesterol 0mg; vitamin a iu 3469.7IU 69% DV; vitamin c 79.4mg 132% DV; folate 26mcg 7% DV; calcium 147.8mg 15% DV; iron 2.7mg 15% DV; magnesium 83.2mg 30% DV; potassium 617.6mg 17% DV; sodium 221.6mg 9% DV; thiamin 0.2mg 16% DV.
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Reviews (8)

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8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I made this recipe and even my husband liked it. It is full of wonderfully great tasting ingredients and it's even good for you. This is one grains dish I will fall back on again and again. Read More
Rating: 4 stars
01/23/2015
Loved it! 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! Pros: Easy to make...versatile Read More
Rating: 5 stars
10/29/2011
I used spinich instead of mustard greens and dried cranberries instead of dates. SO Good! Read More
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Rating: 3 stars
11/08/2012
What an intriguing dish! 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! =) Pros: Really pretty colors very interesting flavor Read More
Rating: 5 stars
10/30/2011
I made this recipe to order and also thought the mustard greens were bitter. I liked the recipe in general but might try with a different green. Read More
Rating: 5 stars
10/30/2011
I am not a mustard green fan. I made this recipe with Swiss Chard and it was delicious. Read More
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Rating: 4 stars
01/15/2012
Yummy and easy to make! Read More
Rating: 5 stars
10/30/2011
We loved this recipe. I used dried plums and rainsins in place of the dates. The sweetness helped with the bitterness of the mustard greens. Ours are extremely bitter this year from the garden so this recipe was a lifesaver. Next time I will add the chard too. The toasted nuts are a really nice touch to the dish. Read More
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