I substituted collard greens for the mustard greens and it was delicious. However I was not impressed with the fish. I thought it was too fishy and didn't pick up any of the other flavors of the dish. Mr. Lawyer gobbled down two fillets and declared it was good. Obviously flounder is not my fish....unless it's fried.
Quick Steamed Flounder with Ginger Garlic Mustard Greens
(adapted from the NY Times)Ingredients:
1 tablespoon vegetable or peanut oil
1 teaspoon toasted sesame oil, more for drizzling
3 garlic cloves, minced
1 1-inch-thick slice peeled fresh ginger root, minced
2 small bunches mustard greens, cleaned, stemmed and torn into pieces
1 tablespoon soy sauce, more for drizzling
2 flounder fillets, 12 ounces each
Kosher salt and freshly ground black pepper.
1. Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
2. Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
3. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.
One should always have some Betty Crocker in the cupboards for emergencies.
They are not as delicious as the homemade gingersnaps I made and they don't have the pretty crackly top but they still taste pretty good.