I am very fond of all greens especially Southern greens. Growing up in the South, I didn’t have to travel to a farmer’s market for produce. My family, a neighbor or friend’s garden would supply all I needed. When greens like mustard greens were in season, you had to get creative about how to use them. You could only eat so much of cooked down greens.
That is when my creativity flourished and I found some unique ways to use mustard greens.
One of the easiest ways to use mustard greens are in a salad. Swap mixed greens or kale for tender mustard green leaves. When using the greens for a salad, similar to kale, gently massage the greens first to make the greens even more tender.
Another easy way to use mustard greens are in a pesto. Mustard greens work well in this application because they are a soft, tender green similar to basil. Turnip and collard greens would not work as well because they are more fibrous and tough.
My mustard greens-feta pesto pairs well with my spiced lamb kebobs. The pesto could also be used as a spread for sandwiches or tossed with pasta for a Greek style pasta salad. 
Spiced Lamb Kebobs with Mustard Greens-Feta Pesto
Print RecipeIngredients
- Mustard Greens-Feta Pesto
- 11 mustard green leaves, ribs removed, cut into strips
- 1 1/2 tablespoons chopped raw shelled pistachios
- 1 clove garlic, peeled
- Spiced Lamb Kabobs
- 1 tablespoon stone-ground mustard
- 1 teaspoon chopped fresh dill
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon ground thyme
- 1/8 teaspoon finely grated lemon zest
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon fine sea salt
- 4 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons crumbled feta cheese
- 1/8 teaspoon finely grated lemon zest
- 3/4 teaspoon fine sea salt, divided
- 1/2 teaspoon cracked black pepper, divided
- 2 pounds leg of lamb, cut into 1-inch cubes
- 1 eggplant, peeled and cut into 1-inch cubes
- 1 red onion, cut into wedges
Instructions
To make the pesto, place the mustard greens in a food processor. Add the pistachios, garlic, salt, and olive oil. Process until the mixture begins to form a paste, about 2 minutes. Add the feta cheese and lemon zest. Pulse a few times. Season the pesto, to taste, with additional salt. Transfer the pesto to a small bowl, and use immediately or store in an airtight container in the refrigerator for up to 2 days.
To make the kabobs, mix together the mustard, dill, cilantro, thyme, lemon zest, garlic, 1 tablespoon of the olive oil, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper in a mortar and pestle or food processor. Grind or process into a paste.
Place the lamb in a large zip-top plastic bag, and add the herb paste. Close and shake to coat the lamb. Refrigerate for 2 to 4 hours.
Remove the lamb from the refrigerator and let stand until it reaches room temperature, about 30 minutes.
Place the remaining 1⁄4 teaspoon salt, remaining 1⁄4 teaspoon pepper, and remaining 2 tablespoons olive oil in a medium bowl. Stir until blended. Add the eggplant and red onion, and toss until well coated. Skewer the marinated lamb, eggplant, and red onion alternately on metal or bamboo skewers.
Heat a grill pan over medium heat. Lightly oil the pan, and add the kabobs. Cook for about 7 minutes, turning to cook on all sides, until the lamb is medium-rare to medium. Serve warm with the Mustard Greens-Feta Pesto.
Notes
If using wooden skewers, soak them in water 30 minutes before skewering the meat and vegetables. To grill outdoors, prepare the coals on a charcoal grill. When the coals are glowing and covered in ash, lightly oil the grill grates and place the kabobs on the grates. Cook for 8 to 10 minutes, turning to cook on all sides, until the lamb is medium- rare to medium.
No Comments