Markets are loaded with many varieties of mustard greens—longer days and cooler weather make these brassicas delicious. Sometimes raw mustard greens will mimic that sinus-clearing horseradish (or wasabi) heat which I happen to love but others do not appreciate. This peppery flavor transforms with cooking into bitter bite.
In this quick-to-prepare recipe the peppery-heat of the greens is mellowed as the kimchi sesame dressing wilts the fresh leaves. The flavor is lively with the mingling of the fermented vegetables and the fresh greens.
Mustard Sesame Salad With Kimchi and Chicken
Serves 2 as a meal, 4 as a side salad
1 -2 chicken breasts
granulated garlic powder
a bit of oil for coating the roasting pan
1 bunch curly mustard greens
½ - 1 cup drained kimchi
2 teaspoons naturally fermented soy sauce
1 teaspoon black sesame seeds
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
Place the oven on the broil setting. Coat the roasting pan with oil.
Cut each chicken breast into about 3 equal-sized pieces for quick and thorough roasting. Place these on greased pan. Sprinkle on the granulated garlic powder. Place on a middle rack in the oven and broil for about 10 – 15 minutes, or until completely cooked.
Meanwhile prepare the dressing and the salad. Rinse off the mustard leaves and crosscut for a bite-sized piece. Set aside. Measure and drain the kimchi. (Remember always keep or drink your brine!) Rough chop the kimchi until it has a finer consistency.
Place the dressing ingredients in the salad bowl. Add the chopped kimchi. When the chicken is ready remove it from the oven and slice into bite sized pieces. Place these in the bowl with the dressing to soak up the flavors. Add the chopped mustard greens, toss and serve.