• Cook: 15 min
  • Serves: 4
  • 2 tablespoons vegetable oil
  • 1 tablespoon mustard seeds
  • 1/2 yellow onion, diced small
  • 2 cloves garlic, minced
  • 2 teaspoons red chili flakes
  • 2 clamshells Bowery Mustard Frills
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chicken stock
  • Lemon juice, to taste
  1. Heat oil in a large pan with a lid over high heat. Add mustard seeds, cover, and cook until the seeds pop (they should pop!).
  2. Remove lid and reduce heat to medium-high. Add in the onion, garlic, and red chili flakes. Sauté until softened, fragrant, and the oil is infused with flavor.
  3. Add the mustard frills, and season with salt and pepper. Sauté, tossing every so often, to wilt the greens.
  4. Once wilted, add the chicken stock and stir. Raise the heat to a simmer, then lower and cook for about 5 minutes.
  5. Remove from the heat and season with lemon juice to taste. Serve warm.
Bowery Ingredients
Eric Adjepong
Our chef

Made for Bowery by Eric Adjepong.

Chef Eric Adjepong is a Top Chef alum and Top Chef Amateurs judge. As a first-generation Ghanaian-American born and raised in New York City, Adjepong sources the flavors and influences in his cooking from many of the West African dishes he grew up eating.

More Recipes