Last Saturday I went to the local farmer’s market with some friends – but we were a bit late, so there wasn’t that much left in the way of produce. I had some blueberry-basil sorbet, bought a handmade soap, and then a lady at one of the stands convinced me to try some mustard greens.
Mustard greens are spicy and a little tougher than greens like spinach or cabbage – to me they seemed to have the texture of kale with the bite of arugula. (If you don’t have them, I’m sure any of those would work as a replacement.) I’ve never cooked them before, and I saw a lot of soup and salad recipes, but I really wanted some pasta. So here’s my experiment!
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