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Mustard Greens
Posted on 3/18/10 at 10:58 pm
Posted on 3/18/10 at 10:58 pm
Like most people I think mine are the best. How do you cook yours?
Mustard Greens:
3 lbs of Greens
1 lb Bacon
2 Onions
1 Pod of Garlic (chopped)
32 oz Chicken Broth
1 bag of new potatoes
A few Caps of Vinegar
Par cook the bacon till half cooked and add (1) onion and garlic. Cook until onions are soft.
Add chicken broth and potatoes and cook for 10 minutes.
Start adding your layers of greens...salt and pepper them and add a hand full of chopped onions on top. Let wilt and repeat until you are out of greens.
Lower heat and let simmer, covered, 30-40 minutes occasionally stirring!
PS-Why am I giving away all my secret recipes?
Mustard Greens:
3 lbs of Greens
1 lb Bacon
2 Onions
1 Pod of Garlic (chopped)
32 oz Chicken Broth
1 bag of new potatoes
A few Caps of Vinegar
Par cook the bacon till half cooked and add (1) onion and garlic. Cook until onions are soft.
Add chicken broth and potatoes and cook for 10 minutes.
Start adding your layers of greens...salt and pepper them and add a hand full of chopped onions on top. Let wilt and repeat until you are out of greens.
Lower heat and let simmer, covered, 30-40 minutes occasionally stirring!
PS-Why am I giving away all my secret recipes?
This post was edited on 3/18/10 at 11:28 pm
4
Posted on 3/18/10 at 11:07 pm to JodyPlauche
I ate mustard greens for dinner twice last week. Just big bowls of greens with pot liquor and cornbread. A fine meal for this food snob.
Had some excellent greens at Emeril's a few times. The chef said they use some molasses in the greens, so I tried it for a different twist. Very good.
I think this is the recipe.
LINK
Had some excellent greens at Emeril's a few times. The chef said they use some molasses in the greens, so I tried it for a different twist. Very good.
I think this is the recipe.
LINK
Posted on 3/18/10 at 11:49 pm to Gris Gris
The recipe sounded wonderful! Except he forgot the vinegar!
Thanks...it looks great!
Thanks...it looks great!
Posted on 3/19/10 at 6:54 am to JodyPlauche
I usually used smoked jowell, cut up into little pieces, turnips cooked with them, but still kinda firm. I usually just take a pepper out of my pepper sauce bottle and throw it in there whole, trying to remember to take it out when done. I also cook with some celery cut up into pieces, and don't forget the hot water cornbread, with the pepper sauce bottle on the table.
Posted on 3/19/10 at 9:27 am to JodyPlauche
quote:
Chicken Broth
I am now kicking myself for using water. I can't believe this never occurred to me.
I will say I prefer using ham steaks to bacon.
Posted on 3/19/10 at 9:40 am to Cold Cous Cous
A little chicken broth/stock goes a long way to a richer pot liquor.
Posted on 3/19/10 at 9:54 am to Gris Gris
I clean them, very well. Last thing you want is to bite in to them and taste grit in your teeth.
I then cutup some tasso, cook it in a pot, then place the greens in to the top of the pot, add water, then put a block of pork salt in there, let it cook down, continually adding greens until no more.
I then cutup some tasso, cook it in a pot, then place the greens in to the top of the pot, add water, then put a block of pork salt in there, let it cook down, continually adding greens until no more.
Posted on 3/19/10 at 12:08 pm to BugAC
I do collard greens. Use tasso and ZERO water/broth. They cook down and make enough broth. Have to cook slow and long.
Posted on 3/19/10 at 12:22 pm to JodyPlauche
quote:
Mustard Greens:
Gotta cook that shite outside....stinks the high heaven!
Posted on 3/19/10 at 12:25 pm to Count Chocula
When I was a child, the smell made me nauseated. Now, I love the smell of greens cooking. I couldn't stand the smell of crawfish either and now, the "aroma" causes me to salivate. Go figure.
Posted on 3/19/10 at 12:33 pm to Nawlens Gator
i have to have lots of water, or something.. i like the pot liquor as much as the greens..
This post was edited on 3/19/10 at 12:34 pm
Posted on 3/19/10 at 12:52 pm to Ole Geauxt
quote:
i like the pot liquor as much as the greens..
Me too.
Posted on 3/19/10 at 12:59 pm to Gris Gris
Try chorizo with mustard or collard greens sometime. Gives it a nice, different flavor.
I also like to use a mix of chicken and beef broth to cook with. I don't use alot, but it adds a nice flavor.
I also like to use a mix of chicken and beef broth to cook with. I don't use alot, but it adds a nice flavor.
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