I have shared with you in the past my dislike for greens. I am really a non green eating vegan. It is like being a fish that doesn’t like to swim. I love raw spinach and am willing to acquiesce that kale in a smoothie is pretty delicious. Sandy sneaks cooked greens into our meals like I am four years old, but otherwise…..we don’t consume alot of greens. I want to love them, so I continue to try new and different variations while telling myself that greens are great.
The other night I was at the grocery store and as I was running past the greens section of produce ( I didn’t want them to try and leap into my cart) the mustard Greens sign caught my eye as if it were blinking, “Give me a try…we will surprise you.” So, I’m suddenly overwhelmed to pick them up and move quickly, because I know if I hesitate, I will back out. I grab the greens, a Granny Smith apple and a bag of shredded purple cabbage then ran to the almond milk aisle where I am much more at ease.
I paired the deep purple cabbage with the lime green of the Granny Smith and greens because I truly believe that vibrantly colored produce creates beautiful and exciting food. The more color, the more flavor, like food as art.
4 C Mustard greens (I only used the soft, bushy ends of the leaves)
1 3/4 C Shredded purple cabbage ( I purchased it in a bag already shredded)
1 Small Granny Smith apple sliced
1/3 C Spicy candied pecans (We had these in the pantry so I used them and they were sensational. See candied nut recipe below or throw in any nut you love for crunch.)
2 Tbsp Spicy brown mustard
1 Tbsp Maple syrup ( I used an Agave Maple Syrup)
1 Tbsp Apple Cider Vinegar
A sinister amount of cracked black pepper
Make It Happen
~Tear off bite size pieces of Mustard Greens and place in large bowl along with the cabbage
~Put all dressing ingredients in a jar with a lid for shaking or a small food processor and blend well.
~Top greens and cabbage with nuts and sliced apples.
~Add dressing and toss lightly to coat.
This salad is so robust and almost aggressively flavorful. It demands your attention then comes through in flavor. The rich brown mustard in the dressing joins the bright and pungent mustard of the greens and is then wrapped in the soft sweetness of maple and candied nuts. Your palate is in a Tilt-A-Whirl of edible joy, moving all about.
It is so quick and easy to make, unbelievably scrumptious and undeniably green. I am on my way.
Here is the candied nut recipe if you would like to add those.
1 C Raw pecans
1/3 C Sugar
1 Tsp Pumpkin Pie Spice
Dash of sea salt
Make It Happen
~Toast the pecans in a dry pan over medium low heat. Keep the nuts moving in the pan until you can smell them. Immediately take them off the heat and transfer to a bowl.
~In a heavy saucepan heat the sugar and spices over medium heat. Keep moving the sugar until it melts and becomes a rich brown liquid. The sugar will stay sugary for what seems like forever. You feel as though the sugar will never melt and become liquid, but I swear it will…keep stirring.
~Once the sugar is completely melted, add the nuts and coat well.
~Remove from heat and spread as quickly as you can onto parchment or a baking mat. They harden instantaneously, so separate them as quickly as you can and dust with sea salt.
If some of them do harden in a mass, just break them apart..no biggie.
~Immediately eat them and then pretend like you didn’t when your loved ones come looking for them.
Have a delicious day.
Tags: compassionate eating, dairy free, going veg, Maple mustard dressing, Mustard greens apple salad with spicy brown mustard dressing, trying vegan, trying vegetarian, vegan, vegan brunch, vegan challenge, vegan entree, vegan experience, vegan mustard dressing, vegan recipe, vegan transition, vegan wannabe, vegetarian recipe