Mustard Greens are such a cool veggie! They pack a lot of intense flavor into just a few bites. We still love kale, but it got so much hype in 2013. So we were wondering... could mustard greens be the "new kale."??? Try this recipe and decide for yourself.

What you need

4 skinless salmon filets, 6 ounces each
5 tablespoons Tessemae's Lemon Garlic
1 tablespoon seafood seasoning (we like Old Bay)
2 bunches mustard greens (about 1 ½ pounds)
2 garlic cloves, minced
1 avocado, sliced

What to do

Place the salmon in a dish or plastic bag and coat with 2 tablespoons of Lemon Garlic and the seafood seasoning. Let marinate 15 minutes at room temperature or up to overnight, refrigerated. Cut off the thick stems of the mustard greens, then roughly chop the leaves. Rinse, leaving some water clinging to the leaves.

Heat your oven to 375. In a large, nonstick skillet heat 1 teaspoon Lemon Garlic over medium high heat until sizzling. Add the salmon, rounded side down and sear until deeply browned, about 3 minutes. Flip over the filets and transfer the skillet to the oven. Roast until cooked through, about 5 minutes more.

Meanwhile, heat 2 tablespoons Lemon Garlic and the garlic in a large skillet over medium high until sizzling. Add the greens and season with salt and pepper. Cook, tossing, until wilted and just tender. If you can’t fit it all in the pan at once, add more as it wilts.

Serve the salmon over the greens. Slice the avocado and serve everything together with a drizzle of Lemon Garlic.

Serves 4