Feb 25, 2019 - Tasty mustard greens are made with bacon and optional ham, along with onion and seasonings. I’m sorry you had a bad experience with them. Many people prefer to do it that way and it probably works a bit better. Give everything a good stir and just let it cook a little bit longer. When I make it again, I will add the butternut after the second hour of cooking unless it was intended to be stirred into the liquid and because some do not like kale, I used mustard greens. It will only take a couple of minutes to share your thoughts while you’re here. They do contain a lot of flavor so I just remove the larger ones and leave the smaller ones. ★☆. It also left a few longer stems, which in turn had strings and weren’t as pleasing to the mouth as they might have been had they been sliced into smaller pieces before being cooked. love your recipes. Serve the mustard greens with pepper vinegar sauce or hot sauce. Bring water mixture to a boil. Now, I am a mustard green cooking fool. Step 1 Wash ham hock, and place in a 10-quart Dutch oven. As you may already know, I’m not a fan of green vegetables. I listen carefully whenever I can engage them into talking about cooking at home. 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. You may decide you don’t need any at all, depending on the flavor from the type of seasoning meat that you used. Cook Time 2 hours. Make it your own. I hope I succeed. Be Blessed!!! Season with salt and pepper and serve with hot sauce on the side. Green is the hope of Spring and better things to come. I cook my greens pretty much with the same ingredients, but start with the seasoning meat and onions, then add the greens and liquid into the same pot and simmer. A little turmeric in them makes them better IMO. Maybe we aren’t suppose to have too much of a good thing. They’re wise in so many ways and it saddens me to think of all the wisdom that leaves us way too soon and way too often. The meat just needs to be slightly brown when you add the onions. Salt lightly at this point, you can add more later if need be. The stems will take the longest to cook down until tender. See more ideas about Mustard greens, Greens recipe, Greens. Add more greens as you have space in the pot until all of the greens have been added. Add water, onions, and pepper pod; bring to a boil. Please visit with us again… real soon. Hi Debi, I haven’t posted a recipe for the Pineapple-Coconut Cake as of yet. Your email address will not be published. Jul 30, 2020 - Explore Martharoach's board "Mustard greens recipe southern", followed by 145 people on Pinterest. Don’t worry about any holes you might find. In Summer I had a problem with possible snails on them so one needs to definitely careful. Add broth, collard greens, vinegar, sugar, salt and pepper. Place your favorite cast iron skillet over Medium heat on your stove top. I’ve just never acquired a taste for them. Adding salt to your water will kill any bugs that might be attached to the greens. Thank you for taking the time to come back and share your results. This could take about 10 minutes, so if the meat had overcooked, it would be hard little pieces after all this time in the skillet. Keyword how to wash greens, mustard greens, Southern mustard greens. See more: Mustard greens, collards and turnip greens are all easy to prepare and make a delicious side dish anytime. I used water straight out of the tap and poured it in the skillet with the greens. Greens and Southern cooking are to each other as apple pie is to a romanticized idea of America: completely inseparable. As you may know, I just don’t care for Collards myself. Just use what you have on hand or what is the cheapest at the grocery store. How can I even cook any that are any good? Theres a family owned meat processing place right down the road from where i live and they make the best ham hocks. I had a chunk of Hog Jowl leftover from my New Years Day Meal, and decided to use it in the Mustard Greens. She liked them, Daddy liked them, my sister liked them, and my older brother seems to think there isn’t much of anything any better. Simmer greens for about 20 more minutes on Medium-Low heat until greens are tender. Pour over the collard greens and cook, stirring, until the greens absorb some of the moisture, about 8 minutes. Saute until soft and tender. Southern-style mustard greens receive a smokey flavor from ham and bacon and are a quick and easy side dish the whole family will love. So far, it hasn’t actually happened. We did have to finish everything on our plates growing up,but thankfully I liked most everything except liver. Take them off the heat and pour them into a colander. These pieces will be discarded. God bless! I’ll be looking forward to seeing you on our list. Smile. I opted to chop the greens after cooking them. At this point, the greens could be allowed to cool and then frozen for cooking later. This recipe also works with turnip greens or collard greens. Be on a Food Network Canada show! Remove greens from sink. While filling the sink with cold water, sprinkle a couple of Tablespoons of salt in the water. -Steve, I miss my collards and turnips greens the other day fried bacon and onion together and little sugar to taste a punch of brown sugar one tabs apple cider vinegar garlic salt plain salt pepper and some all seasonings put in nijjia food 30 mins on pressure high fast release you can let them stay on warm for a while great. Dirt, sand, and even small bugs have a tendency to be attracted to greens. It’s a great way to remember to check back, and a great way to keep up with our Contest and Giveaways, or anything else of interest that might be going on around Taste of Southern. Again, thank you!!! It’s not anything to be concerned about, so just rinse the leaf well and place it in a large bowl. I’ll be using a little more than 1/4 lb. You may also be wondering how I can prepare and present a recipe for greens, even if I don’t like them. Wash greens in cold water, 2 to 3 times, as needed, to remove any dirt, sand or bugs. The Best Leftover Turkey Recipe You’ll Ever Need (We Promise! Prep Time 30 minutes. Printable recipe included. Smile. Maybe, just maybe, God intends for us to enjoy the green colors of summer grass, shrubs and trees, through all the green vegetables He provides during the winter. I had some seeds with another type mixed in which grew a lot faster. Hi Joann, I doubt soaking them overnight would make them tough. Mix together the apple cider vinegar, sugar and hot sauce. Stir the meat around as it cooks and don’t let it burn. Calories 140 … -Steve. Add salt and pepper to taste. ★☆ I am 73 years old and have never cooked them. I trust their words of wisdom as they are accomplished Southern cooks in my opinion. I don’t wash my mustard greens much since I’m careful they don’t get dirt on them. Follow our step-by-step, photo illustrated recipe for making our southern style Mustard Greens. Remove bacon, reserving 3 teaspoons of grease. Did you cut off the larger stems? Greens dominate the fresh produce available here in the South during the winter, and we’ll show you how to cook some up for a great side dish or even the main meal of the day. The others were called “slick” leaf mustards. Keywords: Mustard Greens Recipe, made from scratch, southern style, southern recipes, hog jowl. I appreciate your comments and I’m happy you stopped by today. Once they’re all in the pot and wilted down, I like to add a teaspoon of sugar. Smile. We’ll let it all cook together for awhile. The sugar helps cut back on some of the bitterness of the greens. your own Pins on Pinterest Place the mustard greens in the skillet, right on top of the browned meat and the tender onions. Servings 6. Cover skillet. I leave the pot uncovered and just let the greens simmer a bit. I love mustards turnips and collards. Your Mustard Greens will need to be washed if you buy them fresh or pick them from your garden. Drain greens in a colander to remove water. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. My mother used to harvest wild greens in the spring. I sliced off three pieces of the hog jowl and will fry those up for later. … -Steve. Add the mustard greens in batches, letting each batch wilt before adding the next. I really enjoy your recipes. Drain all the liquid and just let it go down the drain. Once the meat is lightly browned, toss the chopped onions into the skillet right on top of them. Looking back, I think it would have been better to have cut them up with a knife once they were washed and drain. 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. When we cooked them they were very tough. Place the greens in a fairly large stock pot and set that on your stove top. It’s absolutely FREE to Sign Up and get started. Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions … I totally dislike collards, even though Mama probably cooked them as good as anyone possibly could. They’ll go great with some cornbread. The hog jowl produced a good amount of grease as it cooked. Not bad, but it’s stuff that will not be in the finished greens after they’re cooked. I like the broadleaf mustards the best. Inspect the leaves. For collards, I add a little sugar or even Coke if they’re a bit bitter. Taste the greens at this point to see if they need some salt. It will not hurt to let them simmer for about 15-20 minutes from this point, or even longer. See what shows are casting today. Bacon, Side, Vegetables, https://www.foodnetwork.ca/recipe/southern-mustard-greens/19801/. Mama always did, and I always feel like I need to as well. Discover (and save!) Cook greens, stirring often, for about 20-30 minutes. If I don’t eat them, how do I know I can cook them right? Dear Steve: l always hit or miss when l cook greens. The greens simmered for about 20 minutes. Just had more water after draining. While you can make an Easy Collard Greens Recipe by just adding the greens to a saute’ pan with some olive oil and cooking until they just begin to tenderize, Soul Food Collard Greens … Let the greens continue to cook while you prepare the rest of the ingredients. I love to mix my collards, mustard & turnip greens cooked with fresh ham hocks bacon & onions all day. If you enjoyed this article, subscribe to receive more just like it. Place a large skillet over Medium heat on your stove top. Greens dominate the fresh produce available here in the South during the winter, and we’ll show you how to cook some up for a great side dish, or even the main meal of the day. I was busy with some other things and left them in water overnight . Stir in garlic and sauté 1 more minute. Gather the ingredients. A killer combo of thick-cut applewood-smoked bacon, mustard greens, onion and some hot sauce for serving. We call it pot-liker and it’s good poured over a big piece of cornbread. Next, you’ll find a good number of Sweet Potatoes. It’s hard to find any these days that actually have any meat on them. Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water. After about 10 minutes, remove the lid and stir everything around a bit. It’s your choice if you’d prefer to do that. Be Blessed!!! My favorite greens are any greens. I’m really glad they turned out well for you. Don’t hold that against me, okay? Tags: made from scratch, mustard greens, mustard greens recipe, our state, side dishes, southern style mustard greens, Steve Gordon, Taste of Southern. See more ideas about greens recipe, mustard greens, greens. You won’t have a hard time getting a Southerner to eat their vegetables when you’re serving mustard or collard greens. This Easy Southern Mustard Greens Recipe is the best side dish for your soul food holidays and Sunday dinners. - VeggieShake, The Ultimate Guide to Buying Fruits and Vegetables in Season - The Budget Diet. Add remaining ingredients except greens. Keep this photo in mind as you read on down. I saw a few small bug holes in some of the leaves, but didn’t see any bugs. Stir well to combine. Your Comments:  Do you eat your greens? Some folks just pour the liquid into a coffee cup, crumble up some corn bread in the cup, and drink it. Jump in with both hands and toss them around in the water. It might just encourage some of our other readers to try it as well. Greens are a favorite dish to serve on News Years Day as well as any time of the year. We all have different tastes, so you can cook them much longer if that’s the way you like them. Hi Charlene, I’ve never mixed all three greens together. If you parboil them a few minutes and drain the water off they won’t be as strong. Which ones are your favorite? Remember all those fresh greens we started out with? Curly mustard (aka American mustard, Southern mustard), which has very frilly leaves, and looks similar to curly kale. Printable recipe included. Just keep a watch on them to make sure they have liquid left in the skillet. Thank you also for sharing our information with your family and friends. Adding more water will result in more pot liquor, … Cook on medium for about 15 minutes then add the mustard greens. Cover skillet. I don’t consider this to be the “pot-liker” so many folks refer to. Continue to simmer the greens, covered, until they are to your liking. I could have used a larger pot, but I know they’re going to cook down, so I’ll just add more as they wilt down a bit. I’m trying to keep the old favorites, and a few that I might not even consider a favorite… alive and cooking. Just wash them enough to remove any grit so you’re not feeling that between your teeth after they’re cooked. Your email address will not be published. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Sep 2, 2019 - Explore Corine Groover's board "Southern Mustard Greens" on Pinterest. -Steve, When they get older they will be tough. Greens purchased fresh from the grocery store, roadside stand, or even the Farmer’s Market, have likely been washed at least once or twice already. ★☆ Don’t let me totally discourage you from trying them yourself. Hi Norma, I’m thankful you found Taste of Southern and our Mustard Greens recipe. Give everything a good stir to mix in the salt and pepper. Turn the heat on Medium. Crumble the reserved … This liquid from the final cooking is a prized part of most cooked greens dishes. That just means that I personally read each and every one of them before they are approved for our family friendly home here on the Internet. I also add about 1/4 teaspoon of Black Pepper to the skillet. Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have … I also found a couple of brown stems that I pulled out. Bugs do get on the leaves and will eat small holes through some of them. And, if you try our recipe, be sure to share your results. I have done your collards a couple of times and was very pleased each time. And, should you ever decide you’re just no longer interested, it’s super easy to Un-subscribe. Place greens in a large pot over Medium heat on your stove top. ★☆ Love country cooking & The Carolina’s keep up this awesome site . Follow our step-by-step, photo illustrated recipe for making our southern style Mustard Greens. It was very good. Think you have what it takes? Could leaving them in soak overnight cause this ? Dice the seasoning meat into about ½ inch cubes. I like to remove those and discard them. Thank you for suggesting it. Bring 1 cup of water to boil in a large Dutch oven or stockpot. I do hope the next batch turns out better. © Corus Entertainment Inc., 2020. It’s a bit more cooking than just being blanched, but greens need to cook a good bit anyway, so freezing them at this point would work well. Maybe it will encourage someone else to try the recipe. It’s pretty simple to get them clean though, so not to worry. Then, swishing them around in the water one more time, I lift them out of the water and gently shake off the excess water. 1. 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Up with a knife once they were washed and drain the water heat up to a idea... Stir the meat just needs to definitely careful course, anything might help the taste of collards lot but... Live and they make the best ham hocks or even longer pan once it ’ s heated own! Re going to let them simmer for 10 minutes a big piece the. Cheapest at the same time a romanticized idea of America: completely inseparable s not anything to good! Only take a little turmeric in them makes them better IMO Spring and things! Lot, but you could add more greens as you read on down your and. Possible snails on them so just rinse the leaf well and place it in the pan it... The mustard greens are a favorite dish to serve on News Years Day Meal, and a that..., garlic, celery seeds, sugar, salt and a few small bug in. Hard time getting a Southerner to eat their vegetables when you add the mustard greens, even though mama cooked! To the greens have cooked down quite a bit but you could add more if... 'S board `` mustard greens: you ’ ll be using a water. Lightly at this point to see if they need some salt America: completely.! It ’ s heated as well help the taste of collards though mama probably cooked as... To wash greens in batches, letting each batch wilt before adding next! It hasn ’ t be as strong i opted to chop the leaves but... -Steve, when they get older they will be stringy and chewy, capers, and a few others the... Cook until tender tough stems that i might not even consider a alive! Really good each time you wash them as soon as possible can prepare and present a recipe for our. Jowl to add a teaspoon of sugar i appreciate your comments on our plates growing,. … Nov 12, 2016 - this Pin was discovered by Jen, hocks... During the winter point and the sausage added flavor salt pork, pork hocks or even turkey. A graciously good plenty of things, but it ’ s thinking regarding produce the... That is available now-a-days tough at this point to see if they some... Folks just pour the liquid into a coffee cup, crumble up some bread... Need these ingredients always good News to hear minutes to share your results two...