re: Mustard greens: who cooks them

My mom used to cook my dad mustard or turnip greens. It stank up the whole house. Needless to say us kids ate pbj's when she did.

It feels like mustard green weather right now. I may pick up a few bunches and cook them tomorrow for the game.

Collard or Mustard Greens:

3-5 Bunches of Greens (1 full grocery bag)
Ham Bone, Scraps or Hock
2 Onions
2 Stalks Celery
Small Bag Carrots
1 Tbs Chopped Garlic
1 Cup White Wine
2 Tbs Soy Sauce
Hot Sauce to taste

Make a Ham Stock - Cover Ham Bone/Hock with Water (6-8 cups depending) in large Stock Pot. Bring to boil for a few minutes. Reduce heat and skim off any scum. Add chopped veggies and wine. Season as desired. Cover and simmer slow for 3 hours.

Clean Greens - Rinse each bunch well. Cut leaves from bunch and place in sink of water. Hand wash well and drain. Re-cover with water in sink. Using a Paring Knife, cut the leaf off of the remaining stem. Tear leaf into 2-3 inch pieces and place in large bowl. This will take some time, grab a beer and be patient.

Cook Greens - Add Greens to Stock. Bring back to boil. Lower heat, cover and simmer slow for 1-1/2 to 2 hours. Taste and add seasoning as you like if needed. A bit of sugar will tone em down if they are too bitter for your taste.

Serve with Cornbread without fail. This makes a great side dish to a Baked Ham.

ETA: A few diced Turnip roots can be added when you start the Greens to cooking as well.........

Pot on the stove right now...fresh from behind the house. Will add a few roots a little later. Fry up some catfish, a pone of bread and I'll be n heaven. A tad of bourbon with a 1 rock first.