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Add a photoServings: 1
Ingredients
- 2 c. mustard greens, raw
- 1 x egg
- 2 Tbsp. red wine vinegar
- 2 67/100 c. oil
- 5 x huge cloves of garlic
- 2 Tbsp. dijon mustard, heaping
Directions
- Puree mustard greens with the egg. Add in red wine vinegar.
- Blend/drizzle slowly the oil as you fold in blender. Add in garlic and Dijon mustard. Blend all till smooth. May be refrigerated for several days if it lasts which long. Excellent on meats or possibly vegetables as well as using as a dip.
- Cissy BowmanClayton, IN
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