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A few minutes of judicious massaging will transform bitter mustard greens into a mellow, well-balanced salad spiked with hints of lemon, garlic and Parmesan.

Source: EatingWell Magazine, September/October 2012




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 2 cups
197 calories; protein 7.5g; carbohydrates 11.2g; dietary fiber 6.1g; sugars 2.7g; fat 15.1g; saturated fat 2.8g; cholesterol 5.7mg; vitamin a iu 5711.5IU; vitamin c 135.1mg; folate 24.9mcg; calcium 276.2mg; iron 3.2mg; magnesium 64.2mg; potassium 752.7mg; sodium 343.8mg; thiamin 0.2mg.

2 vegetable, 1/2 lean meat, 2 1/2 fat