Mustard Greens With Ham Recipes

Steps:

• Bring a 2-quart saucepot of salted water to a boil over high heat. Remove and discard the stems from the mustard greens and pile the greens together. Slice into 1-inch-wide ribbons.
• Add half of the olive oil to a large skillet over medium-high heat. When hot, add the couscous. Cook until browned and toasty, 3 to 4 minutes, shaking the skillet occasionally to get even browning. Transfer to a bowl until the water is boiling. Once boiling, add the couscous and cook until tender, about 13 minutes. Save 1/2 cup of the cooking water and drain the couscous.
• Add the remaining olive oil and the garlic to the same skillet. Stir constantly until the garlic begins to brown, about 1 1/2 minutes. Stir in the greens and ham all at once, season with salt and pepper and cook until the greens have wilted and the ham is warm, about 2 minutes.
• Add the couscous to the skillet along with the reserved cooking water, a few tablespoons at a time; the mixture should appear loose but not soupy. Serve as a main dish or as a side.

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.

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.

Steps:

• Set a large skillet over medium-high heat and coat with cooking spray. Add ham and onion; cook and stir until onion is clear. Add the tomatoes and turnip greens and cover the skillet. I use a 12 inch skillet and I have to pack the greens down a bit to make them fit at first. When the pan starts to steam, reduce the heat to medium-low and cook for about 12 minutes.
• Transfer the greens and ham to a serving bowl and toss with apple cider vinegar.