This is another of those recipes I made during the "cook all the things" meal and I have no idea why I bought the original ingredients. Well, I know why I bought the pineapple. My daughter loves it. I love it. The best part about being in the hospital after she was born was that I could have pineapple for each and every meal if I so desired. (And I did. Thank you, South Shore Hospital.) The rest of it... well, I guess we'll never know why it was in there, but it doesn't matter. What does matter was that the mustard greens could be best described as "well aged" by the time that I got around to making this dish, and I was not about to let them go to waste.
You may not read this blog every day, and even if you do you may just pass over certain parts. I'm sitting here writing up posts and recipes in bulk, several at a time in advance of days when I can't write up anything at all. (There are often quite a few of them.) It's looking to me like I must be an incredibly wasteful person, that I'm just buying food wily-nilly and having it go off in my refrigerator. The thing is, for a good part of the year I have no idea how many people I will be feeding in any given week. Sometimes events intervene. In this particular week I knew I was going to be feeding somewhat less than normal and I planned for that, but I was still expecting a few people for Sunday dinner. Then there was a hurricane. Up here in the Boston area we weren't hit particularly hard and we weren't terribly worried, but there were still preparations to be made and the governor had still declared a pre-emptive state of emergency. I wound up with quite a bit more food on my hands than expected, and that's just the way things happen sometimes. I try to minimize the damage and move on. My average per-month grocery bill has actually been declining since I started this website, so it's not as bad as it looks as I'm sitting here typing.
Anyway, mustard greens are a great favorite with both me and my husband and the thought of them rotting in the fridge just seemed too tragic to allow. I added the other ingredients as the spirit moved me and they actually worked pretty well here. We all liked this dish, and I had the added satisfaction of saving the mustard greens from the brink of waste.
Mustard Greens with Mushrooms and Pineapple (serves 4; approx. $3.94/serving)
2 bunches mustard greens, trimmed and washed
2 tablespoons olive oil
2 tablespoons ajvar paste
2 containers sliced mushrooms
1/2 pound pineapple chunks
1/2 cup water if needed
- Heat the oil in the wok.
- Add the ajvar paste. Saute for about a minute, until the paste is well mixed with the oil.
- Add the mustard greens and saute until wilted.
- Add the mushroom slices and saute until tender.
- Add the pineapple chunks. Saute until heated through. Serve hot.
- If at any point there seems to be a danger of burning, add about 1/2 cup water.