Beef With Mustard Greens Recipes

Steps:

• In a deep 10-inch skillet cook the bacon until it is crisp. Remove from the skillet and drain on paper towels. Reserve the drippings.
• To the drippings, add the beef, onion, and garlic. Cook till the meat is brown and the onion is tender but not brown. Drain off the fat.
• Stir in the thawed greens, salt, and pepper. Cover and simmer the mixture for 10 minutes.
• For the sauce, stir together the bacon pieces, lemon juice, sugar, and paprika.
• To serve, transfer the meat mixture to a heated serving platter. Garnish with the egg slices. Garnish with the sauce.

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.

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.

Steps:

• Trim the leaves of the greens from the stems and discard the stems.
• Heat chorizo in the bottom of the pressure cooker with the top off until browned.
• Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture.
• Add the remaining greens to the pot, pressing down to close the pot. This will be well past the "maximum" line, but don't worry as they will wilt significantly below the line by the time they're done.
• Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open.
• Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.

Steps:

• Heat 250ml water in a large pan. Add the greens and peas, cover with a lid and boil for 4 mins. Drain into a colander, put the pan back on the heat, and add the butter and mustards. When the butter has melted, add the veg back to the pan, season well and toss everything together. Serve straight away.