Steamed Mustard Greens

Being the middle of winter there are lots of brassicas around. At the Farm Gate Market last weekend I picked up some giant mustard greens. They were so big they intimidated me for a few days (!), then I thought I'd just do something fairly simple with them in a more-or-less traditional Chinese style. This recipe is so simple even a caveman (or -woman) could do it, and yet surprisingly satisfying. The steaming tempers the pungency of the mustard greens and the other ingredients work together to give some lift and texture.
So here goes!

Ingredients
1 bunch mustard greens
1/2 red capsicum (or orange or yellow)
1/3 cup vegan oyster sauce
1 Tbsp crispy fried onions
1/4 lemon or lime

Method

1. Chop the mustard greens roughly and dump into a sink full of water. Wash them, let sit for a few minutes so any crud can sink. Meanwhile prepare a steamer for the greens.
   
2. Scoop the mustard greens pieces out with your hands and place in a steamer basket. Steam for five minutes.
3. While greens are a-steaming, wash and chop half a capsicum. Measure out the one-third cup of vegan oyster sauce.
4. Drain the steamed greens. It's important to do this well so they aren't too watery. If they are dry-ish it will help the sauce stick.
5. Toss the greens in a mixing bowl with the vegan oyster sauce. It only takes a few tosses for them to be patchily coated.
6. Serve on a bed of rice or cooked grain of your choice: why not try some local Tasmanian quinoa from Kindred Organics? Dress the mustard greens with the chopped capsicum pieces, add a spritz of lemon or lime and top with a sprinkling of crispy fried onions.

Servings: 2
Cooking Times: 5 minutes
Preparation Time: 10 minutes   
Inactive Time: 0

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