Cooking A Mess of Greens
My daughter was blessed to receive these
beautiful - organically-grown greens yesterday.
She asked that I cook them for our dinner.
We have Mustard Greens and Kale.
 |
| The Mustard Greens are on the left and the Kale is on the right |
Both she and I love Kale, but I have never cooked
Mustard Greens - we usually have Collards.
I have a very good recipe for Collards I will share at
another time.
I found that Mustard greens are cooked pretty much
similarly to Collards.
The key to any green is to thoroughly cleanse them - 3 to 4 times
and to remove the stem spine - too tough.
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| The Kale is on the left and the Mustard Greens are center -front |
To go along with the greens I pan fried pre-sliced ham-
Kentucky Legend Double Smoked - fantastic flavor!
My mother-in-law had prepared cornbread dressing
for Sunday dinner and gave us some to take home
and I added cornbread - cooked in a cast-iron skillet.
Mustard Green Recipe
Large Bunch of Mustard Greens
1/4 lb ham - cubed - or cooking meat
1 tbsp olive oil
2 cups water
2 tsp sugar
salt and pepper to taste
***
Clean and remove stem and spine from Mustard Greens
set aside
In a large pot, lightly brown ham cubes.
Add a touch of the water to deglaze the pot
top with the prepared greens and the remainder of the water.
add sugar and stir. Allow greens to cook down on a medium heat setting
until they appear completely wilted. Add Salt and Pepper to taste.
Kale Recipe
Large bunch of Kale
3 to 4 tbsp Olive Oil
2 cloves minced garlic
Salt and Pepper - to taste
***
Clean and remove stems and spine from Kale
Heat Olive Oil in large frying pan; add
minced garlic -cook briefly - no more than
a minute - you do not want to brown or to
burn your oil - you just want to flavor it.
Add Kale a few bunches at a time stirring
as you go until all Kale is incorporated.
Continue to stir-fry Kale until it appears
completely wilted.
Salt and Pepper to taste.
Thank you for stopping by, I will be sharing this post with
Designs by Gollum's
Foodie Friday
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