The spiciness of autumn greens is a nice warm-up as the days begin to shorten. This dish can be a side or a warm salad, and the simple but delicious lemony mustard dressing is an added bonus.
A super way to get your minerals and the phyto-nutrients so vital to good health.
1 pound radishes, green tops only (save radishes for another use)
1 pound mustard greens
1 pound turnip greens
1/2 pound spinach
1/2 pound amaranth or chickweed, if available (if not, substitute arugula or other greens)
1. Place the radish tops and mustard greens in a steamer and turn the heat to high. After they wilt, in about 5 minutes, add the turnip greens and cook another 5 minutes. Add the remaining greens and cook until they are all wilted, about another 5 minutes.
2. Drain well and arrange the greens on a serving platter. Whisk together the dressing ingredients, drizzle the dressing evenly over the greens, and serve warm or at room temperature.
1/3 cup extra virgin olive oil
Freshly squeezed juice from 1 lemon
1/2 teaspoon Dijon mustard
Salt and freshly-ground black pepper to taste