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Started By
Message
Mustard greens: who cooks them
Posted on 11/6/18 at 12:05 pm
Posted on 11/6/18 at 12:05 pm
Can or fresh?
I doctored up a gallon can of them yesterday with some onion and bourques sausage.
I might be in love.
I doctored up a gallon can of them yesterday with some onion and bourques sausage.
I might be in love.
17
Posted on 11/6/18 at 12:07 pm to X123F45
quote:
Can or fresh?
Fresh only. Can =
quote:
I doctored up a gallon can of them yesterday with some onion and bourques sausage.
Get some fresh. Clean them good. They get very gritty if not cleaned thoroughly.
Boil with some salt pork and a smoked ham hock.
Serve with some crystal peppers in vinegar sauce.
This post was edited on 11/6/18 at 12:08 pm
Posted on 11/6/18 at 12:08 pm to X123F45
I cook fresh or frozen mustard greens.
This post was edited on 11/6/18 at 12:10 pm
Posted on 11/6/18 at 12:10 pm to X123F45
I usually cook collards, and always fresh. The mustard greens never look as good as the collard or turnip greens to me
Posted on 11/6/18 at 12:11 pm to X123F45
I like mixed: mustard and collard.
Fresh or frozen.
Even better if someone else has washed & cleaned them.
Fresh or frozen.
Even better if someone else has washed & cleaned them.
Posted on 11/6/18 at 12:12 pm to X123F45
I grow collards and they are my favorite green to cook down as far as the traditional 3, being collards, mustard and turnip greens. I find mustard and turnip greens have a bit of bite at the end, similar to a radish.
I clean my collards, cut out the heavy central stem and cut the leaves up in pieces about 2 inches square. Wash the real good and cook them down with some onion, garlic, a bit of chicken stock and some type seasoning meat, be it ham, smokes sausage, pickle meat, ham hocks----whatever is on hand at the time.
I'll cook them down for only about 45 minutes since I like a bit of texture to them and not cooked until they become so soft they are like mush.
I clean my collards, cut out the heavy central stem and cut the leaves up in pieces about 2 inches square. Wash the real good and cook them down with some onion, garlic, a bit of chicken stock and some type seasoning meat, be it ham, smokes sausage, pickle meat, ham hocks----whatever is on hand at the time.
I'll cook them down for only about 45 minutes since I like a bit of texture to them and not cooked until they become so soft they are like mush.
Posted on 11/6/18 at 12:15 pm to BugAC
I like em with a dab of yellow mustard.
Posted on 11/6/18 at 12:15 pm to X123F45
quote:
Can
Get frozen if you can't find fresh.
Posted on 11/6/18 at 12:17 pm to X123F45
your mom cooked me some mustard greens last night
Posted on 11/6/18 at 12:18 pm to jchamil
quote:
The mustard greens never look as good as the collard or turnip greens to me
Mustard tastes so much better, IMO. Collard are overly bitter. Mustard are a little sweeter with out that bitter punch.
Posted on 11/6/18 at 12:21 pm to BugAC
quote:
Mustard tastes so much better, IMO. Collard are overly bitter. Mustard are a little sweeter with out that bitter punch.
I know I need to give them another shot. I think I just have a bad taste for them because the last time I cooked mustards, I didn't wash them enough and they were gritty as hell
Posted on 11/6/18 at 12:32 pm to X123F45
Fresh only. Love mostly mustard with a few turnip thrown in. Fresh roots added toward the end. Always raise a big green patch behind the house. Electric fence to keep the deer out.
Posted on 11/6/18 at 1:04 pm to LSU Tiger Bob
I always mix mustard and turnip greens. I also add a chopped turnip root or two. Boil down with diced onions, garlic, and a smoked meat of some type. Add a nice vinegary hot sauce to taste and a pinch of sugar for balance. Mighty fine eating.
Posted on 11/6/18 at 5:37 pm to convertedtiger
Fresh Only!! Smothered down with tasso or ham. Mix em up!
Posted on 11/6/18 at 5:50 pm to Sailorjerry
I mix mustard, collard, and turnip greens. Fresh are best but a PITA to wash and strip of stems.
Frozen are convenient and taste fine, but they chop the stems up in them. Not a problem for mustard greens, but the collard and turnip stems can be woody.
Smoked turkey wings are my preferred meat for them. Milder than ham hocks, and the meat on them is tasty.
Frozen are convenient and taste fine, but they chop the stems up in them. Not a problem for mustard greens, but the collard and turnip stems can be woody.
Smoked turkey wings are my preferred meat for them. Milder than ham hocks, and the meat on them is tasty.
Posted on 11/6/18 at 6:23 pm to X123F45
I'm a mustard green fiend, so this is a great time of year for me. I'll cook a bushel down with some good smoked sausage and freeze it to have mustard greens through the year. Clean well, cut the stems out, fry down the sausage, then smother the greens on top, letting the greens make their own liquor. Keep an eye on it and add a little water if it looks like they're drying out to keep them from scorching early on and adjust the heat so you get the right level of liquor building in the pot as it cooks. Salt everything toward the end to avoid oversalting as the volume reduces.
My cousins and my aunts and uncles wouldn't touch the stuff. So, my grandmother would pick them from her garden and cook them fresh for me when they were in season and we'd put up what we couldn't eat. I'm still chasing that fresh mustard green dragon all these years later.
My cousins and my aunts and uncles wouldn't touch the stuff. So, my grandmother would pick them from her garden and cook them fresh for me when they were in season and we'd put up what we couldn't eat. I'm still chasing that fresh mustard green dragon all these years later.
This post was edited on 11/6/18 at 6:30 pm
Posted on 11/6/18 at 8:30 pm to X123F45
Fresh, mixed with turnip greens, cooked with some pork and cornbread. Food of the Gods.
Posted on 11/6/18 at 8:43 pm to MeridianDog
This rain should put both my mustards and my turnips ready to pick, cleaning mustards is a PITA, but they are so goo
Posted on 11/6/18 at 8:45 pm to X123F45
quote:
Can or fresh?
Not only FRESH. Super Fresh.
If it is not super fresh I will not cook them.
If you want to know if they are super fresh tear off a piece of a raw leaf and eat it. It should have a strong horseradish flavor...and even burn your nose and possibly make your eyes water. This is what you want.
If I don't get that...I won't cook them.
Posted on 11/6/18 at 8:46 pm to Tigerpaw123
quote:
cleaning mustards is a PITA
The reason I don't cook them 3 times a week.
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