MUSTARD GREEN GRATIN
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.
- Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.
- In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.
- In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat.
- Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.
DONNASUE'S CORNBREAD MUSTARD GREEN CASSEROLE
The reason I created this is my friend Dora. When she gives me fresh mustard greens, there was only so much I could do with them. I wanted to make a Southern-style dinner casserole that would celebrate some of the traditional foods that I consider Southern.
Provided by Donnasue
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 2-quart casserole dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. Drain greens mixture in a colander if very juicy.
- Mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the Dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and Mexican cheese blend until thoroughly combined. Scrape the mixture into the prepared casserole dish.
- Bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. If casserole begins to brown too quickly, cover dish with foil partway through the cooking time. Turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.
Nutrition Facts : Calories 690.2 calories, Carbohydrate 68.3 g, Cholesterol 125.2 mg, Fat 33.8 g, Fiber 9 g, Protein 30.3 g, SaturatedFat 15.5 g, Sodium 2032.8 mg, Sugar 8.1 g
MUSTARDY GREENS
Spring greens and peas partner well - serve in a butter and mustard glaze for a low-fat and healthy side
Provided by Cassie Best
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 136 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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- Remove any large stems from the greens and wash them thoroughly in a sink filled with at least 5 inches of water. Move the leaves around in the water, then let them sit for a few minutes to allow any sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound of greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.
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- Preheat oven to 450ºF. Stir together breadcrumbs, 2 tablespoons of the oil, 1/2 teaspoon of the garlic, and 1/4 teaspoon of the salt in a medium bowl; set aside.
- Heat remaining 2 tablespoons oil in a Dutch oven over medium-high. Add onion, and cook, stirring often, until softened, about 5 minutes. Add remaining 1 teaspoon garlic, and cook 30 seconds. Add kale, collards, and 3 tablespoons water. Cook, stirring often, until greens are wilted and tender, 10 to 12 minutes. Add cream cheese, fontina, half-and-half, black pepper, remaining 1 teaspoon salt, and (if desired) crushed red pepper. Cook, stirring constantly, until just heated through, about 8 minutes.
- Transfer to a lightly greased (with cooking spray) 2-quart baking dish, and sprinkle with breadcrumb mixture.
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