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Where can i buy turkey thighs. Senposai by origin is a cross between japanese mustard spinach and regular cabbage. We love leafy greens here at bain home gardens and senposai greens fits right in. While the greens are cooking slice the onion into thin half moons and set aside.
You get an 8 ounces. These thick leaves are wonderful when cooked like collards but they are much more tender. Cooking the greens above the waterline could make for leathery greens.
If the greens will not remain submerged add water to cover. The brine will overflow but the narrow jar will prevent the greens from contacting the air. Turn heat to medium low toss in the prepared greens stir place lid on the pan.
Submerge the greens in the brine using a chopstick or skewer to get rid of any air bubbles. Easy weeknight recipe with plenty of room for variation. This green takes the tender texture of the mustard spinach and combines it with the sweetness of cabbage to make a delightful hybrid.
Lower the heat to a simmer and let the greens cook gently for fifteen minutes to a half hour or until they are tender. Cook just until the greens have turned a brilliant green approximately 3 to 5 minutes and have softened and just begun to wilt. Use chicken or fish bok choi tat soi choy sum mustard greens or turnip greens.
Senposai is a sweet tasting cabbage commonly used in japanese salads and stir fry. Dont be fooled by its mustard green origins though. Its sweet and mild.
If needed add a little water or chicken stock so nothing sticks to the pan. Its made with things i normally have on hand greens onions tomatoes cheese frozen protein couscous or rice and cooks up in a jiffy. Other weeks weve had mustard greens napa cabbage senposai and collards.
Great on sandwiches too. If not place the mason jars in the sink and put the narrow jelly jars in them.
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