I listen carefully whenever I can engage them into talking about cooking at home. This is about one third of the washed greens in this pot. Still, you’ll need to wash them at least once more before cooking them, just to be on the safe side. We’re going to let this brown a bit. I like the broadleaf mustards the best. Great base recipe! If you invited me to your house, and you prepared some type of greens, I’d certainly take out a teaspoon of them just to taste them. Now, I am a mustard green cooking fool. Rinse ham hock and place in pot and cover with water. Add your choice of seasoning meat to the pan once it’s heated. And it never hurts to incorporate a few vegetables into your holiday meal, right? Serve with hot water cornbread, traditional cornbread or my corn muffins and hot sauce for a true down home meal. It may take a little time for your comment to appear, but I’ll get it posted just as soon as possible. Smoked turkey flavor sounds perfect! Add the seasoning meat. Delicious! Follow these steps based on this Delicious Mustard Greens recipe for simple, yet flavorful mustard greens.

Spoiler alert: it won’t be long. Swirl them around really good each time you wash them. Give everything a good stir to mix in the salt and pepper.

I love them both so whatever was on my plate I was happy to eat them! crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat. Cover and cook, stirring occasionally, until the mustard greens are tender, 10 to 15 minutes. Just use what you have on hand or what is the cheapest at the grocery store. Thank you for sharing your results.

I actually lice Mustards with 1 or 2 bunches of Turnips !! Powered by the Parse.ly Publisher Platform (P3). If you don’t properly clean your greens it’s asking for a gritty texture and a dirty aftertaste. Green is the hope of Spring and better things to come. As you may know, I just don’t care for Collards myself. Your Comments:  Do you eat your greens?

Be Blessed!!! You may also be wondering how I can prepare and present a recipe for greens, even if I don’t like them. Next, wash your greens thoroughly with cold water to ensure that all the dirt is long gone. You may decide you don’t need any at all, depending on the flavor from the type of seasoning meat that you used. Drain the greens in a colander, squeezing out any excess moisture, and set aside. It helps us, it will hopefully help them. You won’t have a hard time getting a Southerner to eat their vegetables when you’re serving mustard or collard greens.

Simmer until the greens are tender, 15 to 20 minutes. Stems are the tough parts and removing them before cooking should help. I also found a couple of brown stems that I pulled out. Add the turkey to a large pot along with enough water to fully submerge the turkey then cover with a lid. Deviled eggs are always a crowd-­pleaser and are a great way to extend your relationship with eggs beyond breakfast. -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.

I took a spoon and scooped out just about all of the excess oil at this point. Chicken broth could be added instead of water. Add about 4 or 5 additional cups of water or enough to just barely cover greens to the pot. I don’t wash my mustard greens much since I’m careful they don’t get dirt on them. I’m really glad they turned out well for you. I’ll be using a little more than 1/4 lb.

REDUCE the heat down a notch or two, and let the greens simmer for 10 minutes. Add the washed greens, one handful at a time, as the leaves wilt down.

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