Recipe: Mustard Greens with 5-Spice Powder (using soy sauce)

MUSTARD GREENS WITH 5-SPICE POWDER

"Sharp mustard greens are the perfect foil for the sweet, exotic flavor of 5-spice powder. Serve as a main course with rice; add a little meat if you like."

1 1/2 pounds mustard greens or broccoli rabe, washed and trimmed
2 tablespoons peanut oil
Salt and freshly ground black pepper
1 teaspoon 5-spice powder
1/4 cup mirin* (or 1 tablespoon honey mixed with 2 tablespoons warm water)
2 tablespoons soy sauce
2 tablespoons white wine (or water)
2 cloves garlic, minced
1 teaspoon granulated sugar
Hot cooked rice (for serving)

Cut off the tough ends of the mustard; if the stems are thicker than a pencil, use a paring knife to peel away the tough coating.

Heat the oil in a 12-inch skillet, preferably nonstick, over medium-high heat. When the oil begins to smoke, add the mustard greens; raise the heat to high and stir, adding salt and pepper to taste, until the greens are bright green and glistening with the oil.

Sprinkle with the 5-spice powder and mirin, stir, cover, reduce heat to medium and cook for about 5 minutes, until the mustard is nearly tender.

Mix soy sauce with white wine or water. Remove the cover on skillet, raise the heat again, and add the soy/wine mixture, garlic and sugar. Cook, stirring frequently, until the greens are fully tender and the sauce has thickened. Serve immediately over white rice.

*Japanese sweet wine, available at Asian markets.

Makes 4 servings
Source: Leafy Greens by Mark Bittman