How to Purée Mustard Greens. Collards have long, flat leaves and a mild flavor. When you simmer these ingredients together, something magical happens. Drain or dry the greens as much as possible. Heat the cooking oil in a skillet over medium heat. Drizzle with fish sauce, stir, and serve. The stems will take the longest to cook down until tender. ", "Mustard greens, where have you been all my life?" An easier and possibly more appealing way to get this flavor is to use leftover ham or buy smoked ham from the deli. 2 pounds mustard greens (about 2 bunches), 4 ounces (about 4 strips) thickly sliced bacon (diced), Optional: Dash of crushed red pepper flakes. Do not stir or interrupt the cooking process. STIR-FRY. Get it free when you sign up for our newsletter! https://www.allrecipes.com/article/how-to-cook-mustard-greens Add comma separated list of ingredients to exclude from recipe. You can boil, steam, sauté, and even microwave collard greens. My 1-year-old really likes them too! The greens taste best without seeds. Stir to combine. Shake off the excess water and pat dry with a paper towel. We all have different tastes, so you can cook them much longer if that’s the way you like them. Drain the greens in a colander, squeezing out any excess moisture, and set aside. ", Reviewer amy-amanda says, "I found this recipe while searching for a good way to enjoy mustard greens without all the bacon drippings (I'm a vegetarian). Sautéing is the best method for maximum flavor, as it will help to preserve the taste and texture (nobody likes mushy, flavorless greens). Add a little bit of water or oil to the pan and reheat gently. Simple Southern Mustard Greens with Bacon. In general, you'll want to pick mustard greens that are lively and appear healthy. Mustard seeds come from this plant, but if you see seeds on the greens when shopping, don't buy that bunch. My first greens making experience went well bc of this recipe. Yield: Approx. They come from the same plant as mustard seeds, and can range in color from green to purple. Kale's varieties range from curly and green, purply-red (redbor), and dark green and bumpy with smooth edges (lacinato, or Tuscan). Cook over medium high heat until turkey is just … 1 Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Collard greens have a slightly bitter flavor, while mustard and turnip greens have a slightly spicy, peppery one. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. … While the ham hocks are cooking go ahead, cut and clean your greens. Swiss chard and kale need no more than 2 minutes. In the U.S., the most common type is green in color with a wrinkled texture. Perhaps the assertive-tasting mustard greens aren't in your repertoire. Eat them as is, or add to a cooked pork sandwich, or chop them up and put them in an omelet or frittata. Any way you make them, just be sure to serve with cornbread to achieve the full Southern taste experience. At this point, you have a choice. Thoroughly wash the mustard greens in 2 to 3 changes of water, or until you can't feel any grit in the bottom of the sink. Collard green leaves are dense, requiring longer preparation than other greens. Follow these steps based on this Delicious Mustard Greens recipe for simple, yet flavorful mustard greens. Add half of the greens to slow cooker. Cover with slow cooker top. Add 1/2 tsp salt to pints and 1 tsp to quarts. Pack into hot jars leaving 1 inch head space. Pour half of the bacon broth mixture over the greens. Add the greens and season with salt and pepper. Cover the skillet again, and let the greens simmer for another 20-30 minutes, or until the greens are as tender as you’d like them. Once all of the greens are in the pot, cover and reduce the heat to low. How to Cook Mustard Greens Recipe Add the turkey to a large pot along with enough water to fully submerge the turkey then cover with a lid. Add broth, collard greens, vinegar, sugar, salt and pepper. Remove stems from greens and wash several times. Add greens to pot along with onion and sugar. Cover the pot and simmer the greens over low heat until tender, 30 to 40 minutes. Turnip greens can be substituted, too—they're smaller, more tender, and a little sweeter than collards. A larger leaf is going to be more pungent. Add the washed greens, one handful at a time, as the leaves wilt down. These "good luck greens" are seriously underrated. How to cook collard greens. There's more than one way to cook mustard greens. Purée the greens in a food processor or chop it by hand, add 4 to 6 tablespoons of melted butter, 2 tablespoons of heavy cream and a dash of nutmeg, then blend well. 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