Fresh Mustard Greens in Baton Rouge

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Does anyone have a place that sells "FRESH" Mustard Greens? A lot of time...the ones I find are not fresh at all and I won't cook them. I want a place with some constancy. And the produce stands do not always have them. Love me some MUSTARD GREENS!

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It's seasonal. Try the downtown red stick farmers market.

It's March in SELA brah. The greens season is winding down as the temp gets Springy.

save ham and hambone scraps from Thanksgiving, buy a bunch of smoked jowel, stock up on mustards in dec. and jan, make a bunch, gallon ziplock freezer bags, lay em flat in freezer, eat em all year, the end.

Saturday morning, 5th and Main.

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Love me some MUSTARD GREENS!

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Mustard Greens know NO race...especially mine!

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Perhaps Collard Greens?

I love Mustards, but when you get rid of the stems and bitterness in Collards, they're pretty tasty as well.

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Please give me a good recipe.

I hate them. But I know if I have a good recipe they will be great!

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Nothing too complicated really. I do most all greens the same, or similar.

It all starts with bacon fat. Cook 5 strips of bacon down and remove bacon. Dice a yellow onion and throw in the fat. Add some kosher salt, a small pinch of red pepper flakes, and a little garlic powder or a little freshly minced garlic, and after your aromatics have cooked down, add a tsp of vinegar, and a pinch of sugar.

For collard greens I make sure to remove the stems, and only use the leafy parts. The stems add bulk to the dish, and you will find that's why most places, especially plate lunch places use almost everything. They also have to be cooked down quite a bit. I'm not a big pot liquor fan, and I like a little texture to my greens, so I don't cook greens down for a long time in stock or water. I do the same with mustards, kale, chard, and beet greens, but with collards, you need to be particularly careful to get rid of the stems. You will use more, but the end product is far tastier without all the bitterness. With the others, I will still keep some of the stems, but not with the collards.

Throw your greens in the fat and maybe a tablespoon or two of stock or water, and cook until just softened, lid off, maybe 5 to 10 minutes or so stirring occasionally. That's pretty much all there is to it.

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Try the downtown red stick farmers market.

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They usually have them, or at least they did last week. The season is definitely winding down.