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We joined a local veg box scheme recently. Every thursday, we receive a big box of muddy veg from Regather and have think about cooking seasonal ingredients for a change. At this time of year, that means lots of root veg and winter greens: kale, cabbage, flower tops, cavolo nero, chard, etc.
Thankfully, there's always a loaf of homemade sourdough in our pantry and I've found this a convenient way to use up some of those greens. A subtle addition of mustard - being in the same Brassicaceae family - is a natural choice to highlight their flavours.
Ingredients
Wash the greens and cut into ribbons.
Heat some butter in a pan and gently fry the greens until just wilting.
Add a few tablespoons of sour cream and cook for a couple more minutes.
Add dijon mustard slowly, stiring and tasting each time you add some - half a teaspoon at a time will do. You want a very subtle mustardy flavour and the balance depends on the greens used. Some of them can be pretty spicy already.
Season with salt and pepper to taste.
Serve the creamy wilted greens on sourdough toast. No need to butter the bread.