Southern Mustard Greens Food

SIMPLE SOUTHERN MUSTARD GREENS WITH BACON

Steps:

• Gather the ingredients.
• Thoroughly wash the mustard greens in 2 to 3 changes of water, or until you can't feel any grit in the bottom of the bowl. Trim off and discard the thick stems and coarsely chop the leaves.
• Bring 1 cup of the water to boil in a large Dutch oven or stockpot. Add the washed greens in handfuls, waiting to add the next bunch until the leaves in the pot begin to wilt.
• Once all of the greens are in the pot, cover and reduce the heat to low. Simmer until the greens are tender, 15 to 20 minutes. Drain the greens in a colander, squeezing out any excess moisture, and set aside.
• Wipe out the pot and add the bacon. Fry over medium heat until the bacon is crisp and the fat is rendered . With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.
• Add the chopped onion to the bacon drippings in the pot and sauté over medium heat until the onion is soft and lightly browned.
• Return the bacon to the pot and stir to combine.
• Add the cooked greens to the pot and stir in the remaining 1 1/2 cups of water.
• Add salt and pepper to taste, along with the sugar and crushed red pepper flakes, if desired. Stir to combine.
• Cover the pot and simmer the greens over low heat until tender, 30 to 40 minutes.

SIMPLE SAUTEED MUSTARD GREENS

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.

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.

PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)

Steps:

• Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
• While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
• Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
• Cook on high for 4 hours or until greens are tender.
• Serve with balsamic vinegar, optional.

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)

Steps:

• Fill sink with cold water.
• Put in greens, making sure they have room to float.
• The greens will rise to the top, while the dirt will sink.
• Let greens sit in water for about 20 minutes.
• Scoop out greens being careful not to stir up the dirt on bottom.
• If they still look dirty, change water and repeat process.
• Finish the cleaning by rinsing under running water.
• Tear greens into pieces, throwing away thick veins and stems.
• In a large pot, heat the bacon grease over med-high.
• Add the greens and toss well with bacon grease for a couple of minutes.
• Add ham stock, salt and pepper and sugar and stir.
• Cover and simmer gently until very tender (DO NOT BOIL).
• As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
• Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.