Sesame Chicken with Mustard Greens and Shiitake Mushrooms

Mushrooms continue to be one of my favorite vegetables; both their firm yet tender texture and earthy flavor are appealing to me. Shiitake mushrooms are no exception, and might even be one the best varieties due to lovely appearance and smoky taste. Native to south Asia, shiitake mushrooms have been used in both medicine and cuisine for thousands of years. Though known by different names depending upon the country, the term shiitake, as we use in the States, is Japanese and refers to the type of evergreen tree on which shiitake mushrooms, among others, grow. Shiitake mushrooms have only been permitted for cultivation in the States since the early 1970s due to confusion with another variety of mushroom, Lentinus lepideus, which is an invasive species and prohibited by the USDA. Like other mushrooms, shiitakes are an excellent source of various vitamins, minerals, fiber and protein. Sesame chicken is especially good with rice and vegetables.

1 lbs chicken thighs, skin and bones removed

1 bunch mustard greens, roughly chopped

2 c shiitakes, stems removed

1 bunch scallions, cut into 2" segments

2 cloves garlic, pressed or finely chopped

¼ c sesame seeds, toasted

1 tbsp vegetable oil

1 tbsp mirin

salt and pepper

1. Place toasted sesame seeds in a bowl, add chicken thighs and toss until well coated. Heat the vegetable oil in a large heavy bottom pan over medium heat, add chicken and brown each side, about 5 minutes per side.

2. Once chicken thighs have browned, add mirin, garlic mustard greens and shitakes, reduce heat to low, cover and braise until mushrooms are tender, 5-10 minutes. Add scallions, gently stir to combine and remove from heat. Season to taste with salt and pepper. Serve chicken warm or room temperature.

Serves 3-4

Mustard Green Soup with Ginger and Bacon

Dark leafy greens seem very fitting for winter, particularly where little green is to be found outside. I appreciate greens for the colors and flavors they offer to dishes made with them. Mustard greens are an especially flavorful variety of leafy greens and so are able to be watered down into a soup while maintaining their taste. I likely was inspired by Asian cuisine with the combination of mustard greens, bacon and ginger. Roasted bell peppers and sesame rice are great entrées with mustard green soup.

Bacon provides the most flavor, though butter or olive oil may easily be used as a substitute. A blender may be used instead of a food processor.

1 bunch of mustard greens, chopped

1 yellow onion, trimmed and chopped

1 medium carrot, trimmed and chopped

1 stalk celery, trimmed and chopped

1 c chicken or vegetable stock

1 clove garlic, chopped

1 tsp fresh ginger, grated

2 strips of bacon, thinly sliced

1 tbsp olive oil

water

salt and pepper

1. Heat a large pot over medium heat. Add bacon and brown. Once bacon has browned, add olive oil, onion, carrot and celery, sautéing vegetables until tender. Add stock and bring to a simmer. Once simmering, add garlic, ginger and mustard greens, continue simmering until greens are tender and brilliant green, 2-3 minutes. Remove the pot from heat.

2. Next, combine ingredients from pot into food processor. Blend ingredients until smooth.

3. Finally, return ingredients to pot and add water ½ c at a time until desired soup consistency has been attained. Season to taste with salt and pepper.

4. Serve the soup room temperature or hot.

Serves 3-4