Welcome to the latest in our series, The Clean Plates Special, written exclusively for Martha Stewart’s Whole Living online. This week features organic mustard greens, a member of the genus Brassica—the cabbage family. These dark leafy greens are a staple vegetable in China and other parts of Asia, and play a central part in American soul food cuisine. Their peppery, mustard-flavored leaves are a rich source of vitamins A and C as well as thiamine and riboflavin, and add a spicy pop to any dish.
We spoke with chef Daniel Angerer, an Austrian chef making a splash stateside, and health-conscious restaurateur Adam Eskin, owner of Dig Inn Seasonal Market, one of NYC’s most delicious and affordable organic dining destinations. The pair met three years ago and have worked together to find the best local farms growing pristine produce for the (soon-to-be) six Dig Inn locations around the city. They discuss their ingenious approach to letting ingredients shine, building relationships with farmers and making succotash modern.
Want more? Read the entire interview and get the recipe for Dig Inn’s Modern Succotash with Mustard Greens, by clicking here.