MY MUSTARD GREENS
Perfect, perfect, perfect for your next potluck or cookout. The Crew and I loved the mix of vegetables and ham hock. And even though the recipe calls for jalapeno, don't let that scare you! There's just enough to add a hint of flavor without overwhelming the dish with heat. Enjoy!
Provided by FANNIE MCCOY @ZAYDEN2
Categories Vegetables
Number Of Ingredients 10
Steps:
- WASH HAM HOCKS AND PUT IN LARGE POT ADD ALL OTHER INGREDIENTS (EXCEPT GREENS )COVER WITH WATER BRING TO A RAPID BOIL THEN TURN FIRE ON MED HEAT AND COOK UNTIL VERY TENDER ABOUT 2 HRS.
- WASH GREENS ABOUT 7 TIMES WITH COOL WATER NOW DRAIN WELL AND ADD TO HAM HOCKS COOK ABOUT 45 MIN. ADD 3 TBLS COOKING OIL COOK ANOTHER 10 MIN. SERVE WITH CORN BREAD COOK CORNBREAD AS DIRECTED ON BOX
SIMPLE SAUTEED MUSTARD GREENS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
BRAISED MUSTARD GREENS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large Dutch oven over medium heat. When the oil is hot, add the onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook until fragrant, another 2 minutes. Add half of the mustard greens, season with salt and pepper, and cook, stirring, until the greens are wilted and reduced in volume by half, about 5 minutes. Add the remaining greens and season with more salt and pepper; cook again until the greens are wilted and evenly incorporated with the onions and garlic.
- Add the chicken stock, vinegar and ham hock to the pot and bring to a boil. Turn the heat to low, cover, and cook at a slow simmer for 1 1/2 hours, stirring halfway through. The greens are done when the stock has almost completely reduced and the ham hocks are tender when pierced with a pairing knife.
- Remove the ham hocks to a cutting board and pull the meat from the bone with two forks. Discard any fat and skin, and then stir the shredded meat back into the greens. Season with salt and pepper to taste. Serve immediately.
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