What Can I Make With Mustard Greens
Down here in the south, we have a tradition of eating mustard greens or collard greens on New Year’s Day. It’s supposed to make the new year prosperous for you and bring you lots of money (thus the green).
As a result, I am now seeing sales on mustard greens in just about every grocery store around and of course would love to take advantage of it.
I usually cook them by steaming the greens in a little bit of water in a large pan and season them with salt and pepper. When I’m ready to serve them, I also pour a little bit of white vinegar over them.
That’s about the only way I’ve prepared them, and I would love to hear your recipes and ideas for mustard greens.
Make all your favorite restaurant dishes at home with the Copy Cat Cookbook.
January 2nd, 2008 at 11:16 pm
I love mustard greens but can’t seem to get them here in Asia. Some people don’t like the bitter aftertaste but I love it
January 7th, 2008 at 3:40 pm
Heloo. And i like mustard ala-Ukraine. As it very sharp also approaches practically to any dish. This cool theme!
January 7th, 2008 at 6:15 pm
I like to use leftover greens like collard greens or mustard greens in a fritata. Just scramble 5 to 6 eggs with a splash of milk and some salt and pepper. Pour the mixture in a cast iron skillet and scatter the greens throughout the egg mixture. Bake it until the egg starts to set up, then sprinkle some cheese on the fritata and continue baking until the cheese is melted and golden. Jut into wedges to serve. It’s great for breakfast, brunch or a light lunch.
January 14th, 2008 at 12:07 pm
This is my Aunt Fayes recipe, I never ate Mustard Greens until I had this, I love them!!
1/2 cup vegetable oil
2 cups thinly sliced yellow onions
1/2 cup chopped celery
1/2 cup all-purpose flour
12 ounces beer
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 bay leaves
2 tablespoons chopped garlic
8 cups chicken stock
3 pounds ham hocks (about 4 medium hocks)
2 bunches (about 2 1/2 pounds) collard greens
2 bunches (about 2 1/2 pounds) mustard greens
1 cup water
Heat the oil in an large pot over medium heat. Add onion and celery, and cook until softened. Add flour, stir until smooth, and cook for 1 to 2 minutes. Add beer, and then add all the remaining ingredients, adding the greens by the handful until all of them are combined in the mixture. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, uncovered, until the hocks are very tender, about 2 hours.
Remove the bay leaves and serve warm.