The promise was remarkable.
- The greens were glorious, just-plucked slick mustard greens from my favorite stand at Soulard Market, St Louis' middle-of-the-city farmers market.
- The remaining ingredients were simple, nothing more than garlic and lemon juice and honey, a tiny bite of red pepper flake fire.
- The recipe source was reliable, Alton Brown's Good Eats.
I chawed my way through a few bites, then tipped the whole thing into a freezer container to add, in very small doses, to soup and stock later on, where maybe, just maybe, its very existence will be redeemed.
[There are, however, several great greens recipes here. And for the record, does anyone know? Are 'slick' mustard greens different than regular mustard greens? Might that have been the issue?]
LEMON SESAME GLAZED GREENS
Hands-on time: 10 minutes
Time to table: 20 minutes
You think I'd perpetuate THIS???