Tuesday, November 25, 2008
I have an announcement to make: my six-year-old ate mustard greens and loved them. My challenge as an adventurous cook is my son's aversion to leafy greens. I am always trying to find clever ways to put a little variety in his diet. He does great with carrots, broccoli and green beans, so I guess I shouldn't complain.
This is one quest that I am not willing to give up on for two reasons:
1) I think the more varied his vegetable intake the better for him.
2) Selfishly, I love a good challenge.
Mustard greens are the ultimate challenge. They not only are guilty of being green but they taste bitter and peppery as well. There are ways of taming the latter, but the color handicap is unsurmountable. Through trial and error, I learned that I can serve him spinach, swiss chard and other foes in the form of pesto sauces over pasta without fear of refusal. This is how I came up with this mustard greens and pumpkin pasta sauce. I hope it works on your little ones as well.
Mustard Greens and Pumpkin Pasta (serves 6)
This can be made with swiss chard or spinach instead of the mustard greens. Cook the greens in a pan with some olive oil and chopped garlic for added flavor.
1 cup sauteed chopped mustard greens
1 cup cooked pumpkin or butternut squash
1 cup lowfat sour cream
1 cup shredded mild cheddar
1/2 teaspoon salt
16 oz brown rice pasta or other
While the pasta is cooking according to package direction make the sauce.
Place the cooked greens, pumpkin, sour cream, cheddar and salt in a blender or food processor. Blend until smooth and pour over pasta. Mix well and transfer to serving dish.