This is a basic recipe for seasoned mustard greens. Us smoked bacon or ham or use salt pork, pork hocks or hog jowls.
To avoid gritty greens, wash them in the sink in several changes of water, even if they are packaged as "cleaned greens." When you don't feel grit in the bottom of the sink, the greens should be grit-free.
Serve the greens with pepper vinegar sauce or hot sauce.
- mustard greens, well washed
- ham, bacon, or fat back
- sugar, optional
- salt and freshly ground black pepper, to taste
- Wash your mustard greens 3 or 4 times in fresh water, draining them each time. (there's nothing worse than gritty mustard greens) Then strip the leafy part from the stems and discard the stems.
- In a large Dutch oven or stockpot fry 1 pound of fat back, thick bacon, or ham chunks until browned; add the mustard greens to the pot.
- Fry, stirring until greens start to wilt.
- Add 2 cups of water and cook until the greens are tender, about 1 hour or more. Add more water as needed.
- Some people cook mustard greens, collard greens and turnip greens all together in one pot. You can add a teaspoon sugar to the water to sweeten the greens. Stir frequently on medium heat so they don't burn.
- Season with salt and freshly ground black pepper and serve with cider vinegar or hot pepper vinegar.
Mustard greens make a nice side dish with black-eyed peas, ham, and cornbread.
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