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Mustard Greens and Yellow Squash Saute

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Mustard Greens and Yellow Squash Saute

Enjoy two iconic side dishes from the HeartMath Kitchen. These summer vegetables reflect the North Carolina roots of the company’s founders as well as the healthy mindset of its California-based workforce.

Sara’s Mustard Greens

This dish is a recipe with Southern roots. The sauce is very flavorful and complements the mustard greens, which can sometimes taste bitter on their own.

Ingredients:

3 bunches mustard greens, washed and chopped roughly
1 red onion, cut in ˝ circles
5 Tablespoons tamari or soy sauce
1 teaspoon Bragg Liquid Aminos* (optional)
˝ cup + 2 Tablespoons Earth Balance,* butter or ghee
4 Tablespoons rice wine vinegar
1 teaspoon sea salt* or any type of salt you prefer

Directions:

1. Sauté onions in 2 tablespoons of Earth Balance until tender and caramelized.

2. Steam mustard greens for 30–45 minutes until they have turned an “army green” color and are very soft. Drain well in colander.

3. Melt remaining Earth Balance in saucepan and add rest of ingredients.

4. Mix drained greens, sauce and onions in pan briefly.

Serves six to eight. Cooking time: one hour.

Next: Yellow Squash Sauté and *Tips from the HeartMath Kitchen

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Read more: All recipes, Food, HeartMath Kitchen, Nourishing the Heart, Side Dishes, Vegetarian, , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

26 comments

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8:10AM PDT on Jun 27, 2013

Nancy- I had the same reaction. Also, why are those greens being cooked to death? (The sauce sounds good)

2:14AM PST on Jan 11, 2012

the title says Mustard Greens and Yellow Squash Saute but they forgot the squash in the ingredients and no mention in the instructions

1:08PM PDT on Aug 22, 2011

Love the yellow squash, have made it many times, but I don't cook it as long, more al dente and juicier!

5:49PM PDT on Aug 12, 2011

Bessie V,

Thank you for your comment. I do believe it would be good without salt.

8:22PM PDT on Aug 9, 2011

Sounds great can't wait to try it

3:32PM PDT on Aug 9, 2011

Mmmm....Yum. Thank you. :)

12:49AM PDT on Aug 9, 2011

Thanks for the recipe!

8:15AM PDT on Aug 8, 2011

Thanks for the article and yummy recipes...

2:00AM PDT on Aug 8, 2011

This looks good - I've bookmarked it to try.
Thank you.

12:42PM PDT on Aug 7, 2011

Thanks for sharing!

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