Mustard Greens Soup Food

MUSTARD GREENS SOUP

Steps:

• * Note: See the "Basic Chicken Stock" recipe which is included in this collection. In a 4-quart pot bring the stock and wine to a simmer. Heat a large frying pan and add 2 tablespoons of the oil, the garlic and onion. Saute until the onion becomes just tender and add to the pot of simmering stock. Heat the frying pan again and add the remaining tablespoon of oil. Saute the mustard greens a few minutes until they collapse. Add to the pot. Cover and simmer 5 minutes or until the mustard greens and onion are tender. Pour the beaten egg slowly over the top of the soup and gently stir in. Salt and pepper to taste. This recipe serves 8. Comments: My real love for mustard greens soup began when I was a kid spending my allowance at a Chinese restaurant. This soup is a snap to make at the last minute, providing you have prepared the soup stock a few days before. It has a very clean flavor that all members of your family will enjoy. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-22-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 10-07-1995 Recipe by: Jeff Smith

MUSTARD GREEN CHICKEN SOUP RECIPE

Steps:

• Blanch the chicken and rinse under cold water to give it a quick wash. This procedure gets rid of any unpleasantness from the chicken.
• Put the chicken into a stockpot and add ginger. Add water until the contents of the stockpot are covered.
• Boil it first then simmer for 1.5 hours.
• Check the chicken meat is soft and put the mustard green into the soup to cook along with the chicken until the mustard green is cooked and the stalk is soft. Season the soup and it's ready to serve.

ITALIAN WHITE-BEAN-AND-MUSTARD-GREENS SOUP

Steps:

• Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
• Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
• Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
• Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
• Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

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.

SPICY PORK AND MUSTARD GREEN SOUP

Steps:

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

FLU FIGHTING MUSTARD GREEN AND SWEET POTATO SOUP

Steps:

• Wash the mustard greens very thoroughly in several changes of water.When you think they are clean,wash them again!
• Cut the greens into 1'' peices.Peel and cut the sweet potato into large chunks.
• Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.
• Serve hot.

AFRICAN PEANUT SOUP WITH MUSTARD GREENS

Steps:

• Heat oil in a stock pot.
• Add onion sautéing until transparent.
• Add carrot, celery, bell pepper, garlic, and seasonings.
• Cook about 4 minutes, stirring often.
• Add broth, chicken, tomatoes and greens.
• Bring to a boil, reduce heat to low, and simmer 10 minutes.
• Stir in peanut butter and couscous.
• Cover, remove from heat, and allow to sit 5 minutes.
• Garnish each serving with peanuts and scallions.

SICHUAN BEEF NOODLE SOUP WITH PICKLED MUSTARD GREENS

Steps:

• Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
• Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
• Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
• Meanwhile, cook noodles according to package directions. Drain well.
• Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro. Serve with Pickled Mustard Greens .
• Ingredient tips:
• Chili bean paste is a spicy, fermented soybean paste. **Star anise-**a star-shaped seedpod-is available at some supermarkets. Chinese yellow rock sugar is made from raw sugar; it is often used in Chinese sauces and teas. Despite their name, Sichuan peppercorns aren't related to regular peppercorns; the mildly hot dried berries, which resemble split peppercorns, come from the prickly ash tree. Shandong la mian are Chinese wheat noodles. Look for these ingredients at specialty foods stores and Asian markets.