re: Mustard greens: who cooks them

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sugar in a pot of mustard greens

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It's just a very small pinch and it evens out the flavors tremendously. Just something passed down through the generations. My mom did it. My grandmother did it and so on. Always fresh from the field. Just something I always have done and prefer it that way.

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Im the same way.

Ham hock stock.

Meat (ham, bacon or sausage)

Garlic, salt, pepper and a pinch of sugar.

Hot sauce.

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Where can you find fresh mustard greens that are homegrown? Red Stick Farmer's Market?

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Rouse's on airline sometimes has them, Alexander's too.

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Where can you find fresh mustard greens that are homegrown? Red Stick Farmer's Market?

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Yeah, farmer's and produce markets. I hit up Fresh Pickins on Coursey.

My go to with greens is to cook some sliced onion in a hot pan, then add a ton of minced garlic. Add the greens and some stock then simmer them babies. If it's a routine meal I don't usually add meat, but if it's for company or something I'll cook it with some smoked meat.

To clean mustard greens I put them in the kitchen sink, stop it up and fill it with water. Swish the greens around then drain and repeat. As I'm waiting for the sink to refill I tear the leaves away from the stems and discard the stems.

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I have often wondered if this thing works for stripping the stems.

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I have one. It works, but i always forget about it.

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I hit up Fresh Pickins on Coursey.

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When they have them they are very fresh and very good. They are grown at one of the prisons.

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I have often wondered if this thing works for stripping the stems.

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For Christ sake, it's called a chef's knife. I don't understand why folks need special tools to do a job a damn knife will do just as easily, if not easier.

I grow collards, kale, Swiss Chard in 3 different varieties, spinach and several other edible greens and only use a knife to remove the heavy stems.

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Why do you get so upset what people do in their own kitchen?

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I don't get upset, I just don't understand the need for more kitchen gadgets that are one dimensional and taking up storage space. Think garlic presses. Those thing don't work worth a damn and are only used for one purpose, and do a bad job at it.

As for using my chef's knife for cutting out heavy stems, I also use it to cut up the greens to cook at the same time. Use your hand is you want. Whatever makes you happy.