Beef With Mustard Greens Food

SOUTHERN MUSTARD GREENS

Steps:

• Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.

GRILLED FLANK STEAK WITH MUSTARD GREENS

Steps:

• Prepare the grill pan and let it get smoking hot. Pour a tablespoon of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into meat. Flip and repeat process on the other side. Grill, turning once, for about 10 minutes or until done to your taste. Let rest for a few minutes before serving.
• While steak is cooking, heat the remaining oil until hot in a large saute pan. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes the greens will have cooked down. Season with a large pinch of salt and cook another 3 minutes. Transfer to a bowl and let cool. Splash with vinegar to taste.
• Cut the flank steak across the grain into 1/4-inch slices. Serve with the greens and finish with drizzle of hot sauce, as desired.

BEEF WITH MUSTARD GREENS

Steps:

• In a deep 10-inch skillet cook the bacon until it is crisp. Remove from the skillet and drain on paper towels. Reserve the drippings.
• To the drippings, add the beef, onion, and garlic. Cook till the meat is brown and the onion is tender but not brown. Drain off the fat.
• Stir in the thawed greens, salt, and pepper. Cover and simmer the mixture for 10 minutes.
• For the sauce, stir together the bacon pieces, lemon juice, sugar, and paprika.
• To serve, transfer the meat mixture to a heated serving platter. Garnish with the egg slices. Garnish with the sauce.

BRAISED MUSTARD GREENS

Steps:

• On medium heat, saute garlic and bacon in a large saute pan.
• While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. Drain greens.
• In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes.

STIR-FRIED LEMONGRASS BEEF WITH ASIAN GREENS

Steps:

• Freeze beef 30 minutes. Using large knife, thinly slice beef crosswise. Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar, and garlic in large bowl. Sprinkle generously with black pepper. Let stand at room temperature 30 minutes or chill up to 3 hours.
• Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce, and 3/4 teaspoon sugar in bowl to blend. Season dressing with salt and pepper. Let stand at room temperature 30 minutes.
• Place mustard greens, bok choy, onions, and basil in large bowl. Add 3/4 of dressing; toss to coat. Season salad with salt and pepper.
• Heat 1 tablespoon oil in heavy large skillet over high heat. Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare. Add to greens. Add remaining dressing and toss to combine. Serve immediately.
• *Available at Asian markets and in the Asian foods section of many supermarkets.
• **Opal basil has purple leaves and a milder flavor than sweet basil. It is available at Asian markets and some supermarkets.

MUSTARDY GREENS

Steps:

• Heat 250ml water in a large pan. Add the greens and peas, cover with a lid and boil for 4 mins. Drain into a colander, put the pan back on the heat, and add the butter and mustards. When the butter has melted, add the veg back to the pan, season well and toss everything together. Serve straight away.

MUSTARD GREENS

Steps:

• Trim the leaves of the greens from the stems and discard the stems.
• Heat chorizo in the bottom of the pressure cooker with the top off until browned.
• Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture.
• Add the remaining greens to the pot, pressing down to close the pot. This will be well past the "maximum" line, but don't worry as they will wilt significantly below the line by the time they're done.
• Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open.
• Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.