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Mustard Greens

Categories: Liver Blood Vacuity, Liver Qi Stagnation

Mustard Greens

Ingredients:

  • ½ C thinly sliced onions
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 lb. mustard greens, washed and torn into large pieces
  • 2-3 Tbsp chicken broth
  • ¼ tsp dark sesame oil

Instructions:

  1. In a large saute pan, saute onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
  2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Makes 4 servings.

TCM breakdown:

onion: acrid, warm; LU, ST, LI; promotes sweating; resolves phlegm, regulates qi
garlic: acrid, hot; detoxifies meat & seafood; removes stagnant food or blood; warms yang
olive oil: sweet, sour, astringent, neutral; clears heat, detoxifies, promotes body fluids
mustard greens: acrid, warm; LU, LI; strengthens & lubricates intestines, increases appetite
chicken broth: sweet, warm; SP, ST, KD; supplements qi, nourishes xue, boosts wei qi
sesame oil: sweet, neutral; LV, KD, LU, LI; nourishes LV/KD, moistens LI, nourishes jing

This recipe is primarily acrid, sweet, and warm.  According to the Clinical Handbook of Internal Medicine, mildly acrid flavor promotes the movement of qi to regulate the LV.  The sweet ingredients in the recipe (primarily the oils) moisten the LI and promote body fluids.  The main ingredient, mustard greens, also strengthens and lubricates intestines.  For these reasons, I would recommend this recipe to patients with IBS due to LV qi stagnation leading to constipation, especially if their bowel movements are dry.

Chicken Noodle Soup for the Common Cold

Categories: Asian, Chicken, Gluten-free, Soup, Wei Qi Vacuity, Wind Cold Invading Lungs, Wind Invasion (External)

chicksoup

CHICKEN NOODLE SOUP FOR THE COMMON COLD serves 4

  • 2 tbs coconut oil
  • ¼ lb chicken, shredded
  • ¼ c preserved mustard greens, soaked, rinsed, and shredded
  • 4 slices ginger, shredded
  • 2 green onions, sliced thinly
  • 1-2 tbs fermented black beans, soaked, rinsed, and chopped
  • 4 c chicken stock
  • 1 tbs soy sauce
  • 2 tsp sesame oil
  • 2 oz rice vermicelli, presoaked in hot water until soft, drained
  • Fresh perilla leaves (or substitute with cilantro or basil)

1) Heat oil until smoking. Add chicken for 30 seconds. Add ginger, onions, greens, and black beans and stir fry for a few seconds.

2) Add chicken stock, bring to a boil, reduce heat and simmer for 5 min. add the soy sauce and sesame oil.

3) Divide noodles between 4 bowls, top with a handful of perilla leaves, and ladle the hot soup over the top.

 

EARLY WIND COLD INVASION

Coconut oil: warm, sweet; strengthening, moistening

Chicken: warm, sweet; tonifies Qi and Blood

Preserved Mustard greens: warm, acrid, salty; relieves common cold, ventilates Lungs, reduces swollen glands

Ginger: warm, acrid; LU, SP, ST; promotes sweating, expels pathogen, opens LU

Green Onion: hot, acrid; LU, ST; promotes sweating, expels external pathogen

Fermented Black beans: warm, sweet, slightly bitter; LU, ST; releases exterior, illuminates irritability

Soy sauce: cool, sweet, salty; clears heat

Sesame oil: warm, sweet; harmonizes Blood, lubricates intestines

Perilla Leaf: warm, acrid, aromatic; LU, SP; releases exterior, opens chest, moves QI

Rice noodles: sweet; tonifies SP, ST; nourishes QI

 

This recipe contains ingredients that disperse external pathogens but also treat an underlying deficiency of Wei Qi. It’s useful during the cold and flu season as a prophylactic tonic and in the early stages of the common cold.

Jason Cox

Chicken Soup with Mustard Greens

Categories: Spleen Damp, Spleen Qi Vacuity

Chicken soup with mustard greens
Yields: 8 servings

1 whole chicken, roaster, cut into 2 breasts, 2 drumsticks, 2 thighs, 2 wings
1 whole bundle of mustard greens, washed and chopped,1/2 inch thick.
5 cloves of garlic, chopped
1 medium onions
1 tbsp olive oil
1 box of Chicken broth
Enough water to cover chicken 1 ½ inches over
Salt and pepper to season.

Directions:
1. Sautee chopped onions until transluscent and slightly brown in 1 tbsp of olive oil. Add chopped garlic and cook for 1 minute. Season with salt and peper. Add chicken broth and bring to a boil. Add all the chicken and water until the chicken is submerged with 1 ½ inches of water covering. Season with salt and pepper. Bring to a boil again and then bring down to simmer. Cook for 1 hour until the chicken is tender and nearly falls of the bone.
2. Remove chicken, carefully, it’s hot, onto a cutting board and remove bones, skin and cartilage. Place the cleaned chicken back into the soup and add the chopped mustard greens. Let the soup come to a boil and then bring down to simmer for 3 minutes. Wah-lah. Finished.

TCM analysis: Overall, tonifies SP qi xu with dampness
Chicken: sweet, warm. Tonifies qi, nourishes blood, aids KD xu, benefits SP/ST.
mustard greens: warm, pungent, relieves common colds, promotes urination, dissolves mucus, strengthens & lubricates intestines, ventilates LU, increases appetite
garlic: hot, pungent. anti-viral, anti-fungal, detoxifies meat/seafood, kills worms, removes stagnant food & blood stasis, reduces abscess
onions: warm, pungent. promotes sweating, resolves phlegm, diuretic.

Soba Noodles with Mustard Greens

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Qi Vacuity, Wei Qi Vacuity

Soba Noodles with Mustard Greens
(serves 2)

½ pound soba noodles
½ pound mustard greens
3 cups chicken broth (or vegetable)
2 tbsp soy sauce
1 tbsp sake
1 slice fresh ginger
1 scallion, minced
¼ teaspoon pepper

1.Cook the soba noodles in boiling water until just done, about 5 minutes. Drain, rinse with cold water. Wash the mustard greens well, and cut into pieces.
2.Heat the broth, add the soy sauce, sake and ginger. Simmer 10 minutes or until the broth is flavored. Remove the ginger slice and discard. Add the mustard greens and cook until wilted and tender, about 5 minutes.
3.If adding the noodles, stir them into the broth, sprinkle with scallion and pepper, and serve. As an alternative, serve the broth in a bowl and the noodles sprinkled with scallions and pepper on the side. Dip the noodles into the broth and eat; drink the broth at the end of the meal.

Analysis:
Soba noodles are made from buckwheat, which is sweet and cool. It drains damp heat, clears heat and resolves toxicity, and alleviates wind headache. Mustard greens are acrid and warm, expel wind, cold and damp, open the chest and stop cough, and warm the LU. Chicken broth is warm and sweet, supplements qi of SP and ST, nourishes blood, boosts wei qi and consolidates the KD. Soy sauce is salty and cold, harmonizes the MJ and clears heat. Sake is warm and pungent, invigorating, and promotes circulation. Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Scallion and pepper are both pungent and warm, scallion releases exterior wind cold, invigorates blood, and drains damp; pepper warms MJ, expels cold, and invigorates blood.
Overall, the warming and acrid/pungent nature of the ingredients primarily influences the LU. They help tonify and moisten the LU and clear chest congestion. This dish has a mix of hot and cold temperature foods (but more warm), and can be used in a variety of LU conditions, including exterior invasions, flu, or bronchitis.

Stir-fry for LU qi xu w/ phlegm in LU

Categories: Lung Phlegm Cold, Lung Qi Vacuity

Love Your Lungs:
A Stir-fry for LU qi xu w/ phlegm in LU
By Katie Fritz

1 medium sized daikon radish, chopped to your liking
2-3 carrots, chopped to your liking
1 handful of shitake mushrooms, sliced
1/2 c. onion, chopped
1/4 c. raw almonds, chopped
2 c. mustard greens, chopped
2 c. cooked white rice
Peanut oil for stir-frying
Rice vinegar to taste
Salt to taste

In a rice cooker (or on the stovetop) place together 1 c. white rice, 2 c. water & a pinch of salt. If using a rice cooker, sit back & enjoy the ride. If cooking on the stove top: rice will take about 12-15 min to cook (bring to a boil & then simmer to prevent burning it to the bottom of your stainless steel pan).

In a pan, heat a few tablespoons of peanut oil. Add onion & sautee until translucent. Add carrots & daikon, sautee for about 5-10 min. Add shitake, mustard greens & almonds, sautee until greens are wilted about another 5 min.

Add your cooked rice to the pan & stir-fry until all ingredients are heated & nicely mixed. Add your desired amount of rice vinegar & salt to taste.

Servings: 2-4

TCM analysis:
Daikon — cool, acrid & sweet: removes food stagnation, moistens LU; loosens phlegm in LU
Carrots — cool, sweet & acrid: strengthen all the internal organs; supplements MJ
Shitake — neutral & sweet: strengthens ST
Onion — acrid & warm: promotes sweat, resolves phlegm
Almonds — neutral & sweet: ventilates LU, transforms phlegm
Mustard greens — warm & acrid: ventilates LU, dissolves mucus
White rice — sl. cool & sweet: clears heat, moistens yin
Peanut oil – moistens
Rice vinegar — warm & sour: invigorates, astringes, closes pours
Salt — cold, salty & sl. sweet: harmonizes & promotes digeston

The overall purpose of this recipe is to tonify Metal & clear phlegm. Most of the ingredients are acrid/moving substances that stimulate LU qi & transform phlegm. The rice vinegar is astringing LU qi & the shitake, carrots & rice are supplementing the mother (Earth) to tonify Metal. There are some moistening ingredients, which I don’t think will be too counterproductive since they are present in small amounts.

Soul Food for Wind-Cold Invading Lungs: Grits and Greens

Categories: Lung Qi Vacuity, Spleen Qi Vacuity, Wind Cold Invading Lungs, Wind Invasion (External)

Soul Food for Wind-Cold Invading Lungs: Grits and Greens
By Sue Cook

Ingredients:
GREENS:
3 inch piece fresh ginger
2 bunches fresh mustard greens
1 large purple onion
5 Chinese dates (complicated version) or 1 T raw brown sugar (easy version)
either 1 cup water plus 3 dried shiitakes (complicated version) or 2 T extra virgin olive oil plus 1 cup water
tamari or Bragg’s Liquid Aminos
GRITS:
1 c stone-ground yellow grits (polenta)
3 c water
1 tsp salt

PREPARATION: easy level
In a 2-4 quart saucepan with a lid, bring 3 cups water to a boil. Slowly pour in one cup of grits, stirring constantly to prevent clumps or a volcanic-type explosion. Lower heat to medium and stir for a few minutes, then turn off the flame and cover to finish cooking.
Rinse the greens thoroughly by completely submerging in a full sink of water and swishing to remove any grit. Remove from water and set in drainer.
First cut the root end off the onion, then cut in half lengthwise. Remove the skin. Trim off the top of the onion. Cut into pinky-finger thick slices.
Slice the ginger very thinly.
In a large pot that has a lid, heat the olive oil over a medium-high flame. Add the onions and stir occasionally until they begin to soften and brown slightly. Add the water and ginger and let boil for about 5 minutes.
Meanwhile, tear the greens into pieces, discarding the ends of the stems.
Add the greens to the onion mixture, stir a few times, and cover. Let the greens steam for about 3 minutes, then turn off the heat and remove the lid. Season with a small amount of brown sugar and tamari. Serve over grits.
COMPLICATED PREPARATION
Prepare grits as above. Wash greens and tear into pieces, discarding stems.
In a large pan, boil the thinly sliced ginger, the dates, and the shiitakes in a quart of water until it is reduced to approximately one cup. Strain and return to the pot.
Slice the onions and add to the ginger broth. Bring to a boil, stirring constantly until most of the liquid is evaporated. Add the greens to the pot , stir, and cover to steam for 3-4 minutes. Turn off the heat and season to taste with tamari. Serve over grits.

ANALYSIS
ginger: acrid, warm. enters LU/SP/ST. releases exterior; warms lungs and stops cough
mustard greens: acrid, warm. enters LU/LI. expels wind/cold/damp; warms lung, opens chest, stops cough.
onion: acrid, neutral. enters LU/ST. Transforms phlegm and damp.
Chinese dates: sweet, warm. enter SP/ST. tonify Spleen qi; protect middle burner from acrid ingredients; with fresh ginger, harmonize nutritive and protective qi.
shiitakes: sweet, neutral. enter SP/LU. Boost protective qi.
tamari: salty, cold. Enters SP/ST/KD. Protects middle burner. tastes good.
corn: sweet, bland, neutral. enters SP/ST. Drains damp through diuresis. Supports spleen to support the lungs.

Overall Analysis of recipe: tonifies SP and LU, expel phlegm, promote urination, resolves cough. Slight release exterior quality. If more SP tonification is needed add Sweet potato (with cinnamon).

Jiao Wei Mustard Greens

Categories: Bi Syndrome Cold, Liver Blood Stasis, Liver Qi Stagnation, Spleen Qi Vacuity, Wind Damp Obstructing Channels

Jiao Wei Mustard Greens

Alexa Chermak – PCOM Chicago

Ingredients:
5 small red potatoes
4 carrots
3 tomatoes
1 can organic tomato paste
1 small yellow onion
28 oz. can mustard greens
1 vegetable bouillon cube
oilive oil
cumin
salt and pepper to taste
white wine vinegar

Directions:
-Coat large pot with olive oil and brown onion
– add chopped potatos
– add chopped carrots
– simmer for 5-10 minutes then add mustard greens
– add white wine vinegar and olive oil (more if needed)
– add bouillion cube, salt and pepper and cumin and tomatoes
– cook over low heat for another 40 minutes or so

serves 4-6 people
total prep time approx. 1 hour

potato – sweet, neutral
spleen stomach
benefits and harmonizes middle jiao

carrot- sweet, neutral
spleen, liver, heart, lung
strengthens spleen and heart, nourishes and soothes liver, benefits lung, drains damp, clears heat

tomato- sweet, sour, cold
spleen, stomach, bladder, kidney
generates fluids, clears heat, supplements kidney, drains damp

onion- pungent, neutral
lung, stomach, large intestine
clears heat, relieves toxicity, transforms damp, kills parasites, lowers blood pressure and cholesterol

mustard greens- acrid, warm
lung, large intestine
expels wind, cold and damp, opens chest, stops cough, warms lung

salt – softens hardness, nourishes kidney
pepper – warming, harmonizing
cumin – warming and invigorating
white wine vinegar – invigoartes blood, courses liver, astringes liver
olive oil – benefits yin

This concoction reminds me of jia wei xioa yao san in that it benefits and courses liver qi and blood, supports the spleen and middle jiao and clears heat.

Also could be beneficial for Wind Cold Bi Syndrome

Mustard Greens

Categories: Phlegm Dry, Vegetables

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Mustard Greens

Ingredients:
5 small red potatoes
4 carrots
3 tomatoes
1 can organic tomato paste
1 small yellow onion
28 oz. can mustard greens
1 vegetable bouillon cube
olive oil
cumin
salt and pepper to taste
white wine vinegar

Directions:
-Coat large pot with olive oil and brown onion
– add chopped potatos
– add chopped carrots
– simmer for 5-10 minutes then add mustard greens
– add white wine vinegar and olive oil (more if needed)
– add bouillion cube, salt and pepper and cumin and tomatoes
– cook over low heat for another 40 minutes or so

serves 4-6 people
total prep time approx. 1 hour

by Alexa Chermak

TCM ANALYSIS

potato – sweet, neutral
spleen stomach
benefits and harmonizes middle jiao

carrot- sweet, neutral
spleen, liver, heart, lung
strengthens spleen and heart, nourishes and soothes liver, benefits lung, drains damp, clears heat

tomato- sweet, sour, cold
spleen, stomach, bladder, kidney
generates fluids, clears heat, supplements kidney, drains damp

onion- pungent, neutral
lung, stomach, large intestine
clears heat, relieves toxicity, transforms damp, kills parasites, lowers blood pressure and cholesterol

mustard greens- acrid, warm
lung, large intestine
expels wind, cold and damp, opens chest, stops cough, warms lung

salt – softens hardness, nourishes kidney
pepper – warming, harmonizing
cumin – warming and invigorating
white wine vinegar – invigoartes blood, courses liver, astringes liver
olive oil – benefits yin

 

Grits and Greens

Categories: Lung Phlegm Cold, Spleen Qi Vacuity, Vegan, Vegetarian, Wind Cold Invading Lungs

greens

Soul Food for Wind-Cold Invading Lungs: Grits and Greens
By Sue Cook

Ingredients:
GREENS:
3 inch piece fresh ginger
2 bunches fresh mustard greens
1 large purple onion
5 Chinese dates (complicated version) or 1 T raw brown sugar (easy version)
either 1 cup water plus 3 dried shiitakes (complicated version) or 2 T extra virgin olive oil plus 1 cup water
tamari or Bragg’s Liquid Aminos
GRITS:
1 c stone-ground yellow grits (polenta)
3 c water
1 tsp salt

PREPARATION: easy level
In a 2-4 quart saucepan with a lid, bring 3 cups water to a boil. Slowly pour in one cup of grits, stirring constantly to prevent clumps or a volcanic-type explosion. Lower heat to medium and stir for a few minutes, then turn off the flame and cover to finish cooking.
Rinse the greens thoroughly by completely submerging in a full sink of water and swishing to remove any grit. Remove from water and set in drainer.
First cut the root end off the onion, then cut in half lengthwise. Remove the skin. Trim off the top of the onion. Cut into pinky-finger thick slices.
Slice the ginger very thinly.
In a large pot that has a lid, heat the olive oil over a medium-high flame. Add the onions and stir occasionally until they begin to soften and brown slightly. Add the water and ginger and let boil for about 5 minutes.
Meanwhile, tear the greens into pieces, discarding the ends of the stems.
Add the greens to the onion mixture, stir a few times, and cover. Let the greens steam for about 3 minutes, then turn off the heat and remove the lid. Season with a small amount of brown sugar and tamari. Serve over grits.
COMPLICATED PREPARATION
Prepare grits as above. Wash greens and tear into pieces, discarding stems.
In a large pan, boil the thinly sliced ginger, the dates, and the shiitakes in a quart of water until it is reduced to approximately one cup. Strain and return to the pot.
Slice the onions and add to the ginger broth. Bring to a boil, stirring constantly until most of the liquid is evaporated. Add the greens to the pot , stir, and cover to steam for 3-4 minutes. Turn off the heat and season to taste with tamari. Serve over grits.

ANALYSIS
ginger: acrid, warm. enters LU/SP/ST. releases exterior; warms lungs and stops cough
mustard greens: acrid, warm. enters LU/LI. expels wind/cold/damp; warms lung, opens chest, stops cough.
onion: acrid, neutral. enters LU/ST. Transforms phlegm and damp.
Chinese dates: sweet, warm. enter SP/ST. tonify Spleen qi; protect middle burner from acrid ingredients; with fresh ginger, harmonize nutritive and protective qi.
shiitakes: sweet, neutral. enter SP/LU. Boost protective qi.
tamari: salty, cold. Enters SP/ST/KD. Protects middle burner. tastes good.
corn: sweet, bland, neutral. enters SP/ST. Drains damp through diuresis. Supports spleen to support the lungs.

Overall Analysis of recipe: tonifies SP and LU, expel phlegm, promote urination, resolves cough. Slight release exterior quality. If more SP tonification is needed add Sweet potato (with cinnamon).