Mustard Leaf Sauce

Fresh Wild Caught Salmon with Mustard Leaf Sauce

This is the first year that I have planted and successfully harvested mustard greens from seed. Easiest plant ever. I literally cleared a small space in the garden, turned the soil a few times and buried the seeds about 1/4 inch. Kept them watered and less than a week later I was seeing little green sprouts. The greens are bright green in color. (see below). They taste both spicy and bitter but paired with the right ingredients they are quite lovely.

Mustard Greens

I was not quite sure what to call this “sauce”........ should it be considered a vinaigrette or even a marinade. I decided upon sauce because of the similarity to chimichurri. Chimichurri is an Argentinean sauce that is popular throughout South America and consist mainly of oregano and parsley, and this sauce consist mainly of mustard leaves and parsley. Basically this has the same texture but a slightly bitter and earthy flavor. It was perfect with the salmon that my husband baked that night. Can't wait to try it on a salad next.

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Mustard Leaf Sauce

by Cheri August-3-2016

This recipe for a colorful Mustard Leaf Sauce doubles as a marinade and is a wonderful accompaniment to fish, cooked meats and salads.

Ingredients

• 2 1/2 cups Mustard greens
• 1/4 cup Fresh parsley
• 1 clove Garlic
• 3 tablespoons White wine vinegar
• 1/2 cup Extra virgin olive oil
• small pinch Red pepper flakes
• To taste Salt and pepper

Instructions

Wash and dry mustard greens, then give them a rough chop. Add the mustard leaves, parsley and garlic to a food processor and pulse until chopped, add the vinegar. With the processor still running, add the olive oil. Add red pepper and salt and pepper to taste. Add 1 to 2 tablespoons water, if a more loose (thin) sauce is desired.

Details

Prep time: 20 mins Cook time: Total time: 20 mins Yield: 4 to 6

Spoonful Mustard Leaf Sauce