Mustard greens help

Pork fat….hambone, ham hock, bacon…

Ham hock, finely diced onions and chicken broth brother. Cook 3 times what you think you need. I don't put any kind of vinegar in the cook but will add some pepper vinegar or tabasco when I eat.

This is the way. The apple cider vinegar makes all the difference. And to the OP, whether you use tasso, a hambone, or bacon... Brown it just a little and then cook your onions/garlic in the fat. It makes a difference, for sure.

I made some this week. I browned some smoked ham in bacon grease. Then, added onions to saute a bit and then garlic. I put ham hocks in and covered with chicken stock. I seasoned with Nature's Seasoning and let that simmer a bit to get the flavor from the hocks before adding the greens. After the greens cooked a bit, I tasted the pot liquor and added some apple cider vinegar and only about a tablespoon of sugar. I didn't have brown sugar or I would have used that. It wasn't much for 3 lbs of greens. They just needed a hint of sugar.

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Think she may have added too much hot sauce or vinegar.

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sugar is your balance to vinegar. add a touch of sugar to a small amount to taste test and see if that fixes it. if so then go forward with adding to the entire batch.

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She used vinegar to make them tender.. but she should've used some smoked bacon or tasso.. in the pot while cooking em.

The early Spring is the best time for mustards when the plants are young and tender.

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Time will make them tender, just cook a touch longer. Few things I am an expert on, mustard greens are one of them. Any type of flavoring meat will do, I prefer smoked hocks. After that it is onion, salt, pepper, and a few red pepper flakes. Dress with pepper sauce when eating, that is it. I dont like them cooked to mush, but do prefer them really tender. Every now ant then will add just a tiny bit of sugar to the cook, just depends on my mood. If I am having some good cornbread I will usually add some sugar.

And early spring is not the best imo, it is after the first frost in the fall.

If she's not making the stock before adding the greens, she's doing it wrong imo.

Most folks use chicken stock/broth, I like to use BTB Roasted Beef along with a TB or two of bacon grease, a TB or two of beef tallow, a pound and a half of smoked turkey necks, 1/4 ACV, a good shake of garlic and onion powders, black pepper, salt, more salt, a couple tsp of MSG. Let that shite go at a low boil for 30 mins and taste. You want not only the flavor to be on point, but make sure it's turned up a bit to not get lost in the taste of the greens. If up to snuff, go ahead and add the greens.