MUSTARD GREENS AND ONIONS
Peppery sauteed mustard greens complement Boneless Pork Chops with Apple Chutney.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large high-sided skillet, heat butter over medium-high heat. Add diced onion, and saute until translucent and beginning to brown, about 6 minutes. Add the prepared mustard greens, and sprinkle with salt and pepper.
- Toss until greens are just wilted, adding more greens as they will fit into the pan. Toss with lemon juice just before serving.
SOUTHERN MUSTARD GREENS
Steps:
- Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.
DELICIOUS MUSTARD GREENS
A flavorful assortment of fresh mustard greens cooked with accents of bacon and garlic. A good all-season complement to any main course
Provided by Patrick
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 8.2 g, Cholesterol 1.2 mg, Fat 7.4 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 273 mg, Sugar 0.5 g
BRAISED MUSTARD GREENS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large Dutch oven over medium heat. When the oil is hot, add the onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook until fragrant, another 2 minutes. Add half of the mustard greens, season with salt and pepper, and cook, stirring, until the greens are wilted and reduced in volume by half, about 5 minutes. Add the remaining greens and season with more salt and pepper; cook again until the greens are wilted and evenly incorporated with the onions and garlic.
- Add the chicken stock, vinegar and ham hock to the pot and bring to a boil. Turn the heat to low, cover, and cook at a slow simmer for 1 1/2 hours, stirring halfway through. The greens are done when the stock has almost completely reduced and the ham hocks are tender when pierced with a pairing knife.
- Remove the ham hocks to a cutting board and pull the meat from the bone with two forks. Discard any fat and skin, and then stir the shredded meat back into the greens. Season with salt and pepper to taste. Serve immediately.
MUSTARD GREENS AND SWEET-ONION SAUTE
Sharply flavored and nutritionally rich mustard greens are best served sauteed.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is tender and golden, 6 to 8 minutes.
- Add as many greens to skillet as will fit; season with salt and pepper. Cook until wilted, tossing and adding more greens as room becomes available, 2 to 3 minutes. Stir in vinegar; season with salt and pepper, and serve.
Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 5 g, Protein 5 g
MUSTARD-GREEN ONION POTATO SALAD
Steps:
- Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.
BACON-BRAISED MUSTARD GREENS
Provided by Julia Reed
Categories weekday, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.
- Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid.
- Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 407 milligrams, Sugar 10 grams, TransFat 0 grams
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