Butter Blanched Mustard Greens With Mustard Oil Food

BUTTER-BLANCHED MUSTARD GREENS WITH MUSTARD OIL

Steps:

• Cut mustard green leaves into quarter-inch strips.
• In a large pot, bring 6 cups water to a boil, add butter and salt. When it returns to a boil, add greens. Stir until wilted and tender, about 4 minutes. Drain well, and transfer to a serving dish. Mix in mustard oil, and salt and pepper to taste.

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.

BLANCHED GREENS

Steps:

• Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in refrigerator up to 4 days.

DELICIOUS MUSTARD GREENS

Steps:

• Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

PIGS AND MUSTARD GREENS IN A BLANKET

Steps:

• Preheat the oven to 350 degrees F.
• For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
• Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
• To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
• For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
• Plate the pigs in a blanket and serve with the chive Dijonaise.

BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE

Steps:

• Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
• Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
• Cook stirring occasionally, until the onions have browned, about 20 minutes.
• Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
• Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
• Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
• Taste once more for salt and season with plenty of pepper.
• Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.

SAUTEED MUSTARD GREENS WITH GARLIC

Steps:

• Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.

WILTED MUSTARD GREENS

Steps:

• Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
• Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.