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.
ROSE'S SOUTHERN COOKED MUSTARD & TURNIP GREENS
This is a Southern Staple for many Southerners. We had greens often when I was growing up, almost always with Corn Bread. I had to pay special attention so I could list the measurements, when making these today, as I do not usually use a recipe. I am posting this recipe especially for Stephanie K. here at JAP, and any one else...
Provided by Rose Mary Mogan
Categories Vegetables
Time 2h25m
Number Of Ingredients 12
Steps:
- 1. Add Ham hocks to a large pot, and cover with water, and a tight fitting lid. Cook over medium low heat for 1 hour. This is the type of greens I used for this recipe, to save time.
- 2. Then add both bags of washed and cleaned greens. I use Glory that are already prewashed & cleaned, it will look like a lot but they shrink down very quickly, put lid back on and allow to shrink.
- 3. Then add chopped onions, minced garlic, cubed red bell pepper, pepper flakes, distilled vinegar, sugar & butter, stir to mix. Then let cook over low heat, for 20 minutes. Remove ham hocks, & remove fatty outer layer, & bones, but save the lean meat portion. Can add back into pot as is or cube into smaller portion size.
- 4. Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.
- 5. Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
- 6. Don't forget the corn Bread. Here is the link for the Mama's Buttermilk Corn Bread https://www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1
- 7. PLEASE NOTE: If you use the bulk greens they need to be picked through, they need to be washed thourgly at least 4 to 5 times to remove sand and grit. Discard any yellow leaves & tough stems. You may also want to try smoked Turkey parts, salt pork, or what ever suits your fancy. I prefer the Ham hocks or the smoked neckbones. You will want to taste to see if you need to add salt. Smoked meats are quite salty.
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- Remove mustard green leaves from the stem. Then wash, rinse and chop into large chunks. Repeat until all mustard greens have been removed from its stem. Discard stem and reserve chopped leaves.
- Heat up a medium or large dutch oven. Then add chopped bacon, cook for about 5-6 minutes or until brown.
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- 1. Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once, resulting in medium-size pieces.
- 2. Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
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