Tag: mustard

I was given these instructions from my husband’s co-worker. Hubby said how much I disliked greens and he said it was because I wasn’t cooking them right. 🙂 On a personal note, I made this with beet greens and collard. It was fantastic! The beet greens added a sweetness that was wonderful. As a matter of fact, last year we only grew beets just for the greens. If you are lucky enough to live in a climate where dandelions actually die off during the winter (I’m in California, where the only plants that die off are the ones you don’t want to), you can throw some of the young spring leaves in here also. They taste really good. The older dandelion leaves are just way too bitter. AND nothing says yum like bacon! I don’t use any vegetable oil. I only use olive oil and animal based oils. So, I used bacon grease, with chopped, cooked bacon thrown over the top when serving. YUM! I also love kale and beet greens chopped up and thrown into soups.
So, word for word, here they are:

Greens Recipe
Ingredients:
Collard Greens
Turnip Greens
Mustard Greens
Kale
I was raised on Collard and Turnip Greens. Since becoming an adult and cooking on my own, I have always mixed two types of greens for a fantastic flavor.
Collards/Mustards or Collards/Kale or Turnips/Kale. I don’t mix collard and turnip greens, just a personal preference.
I use a bunch of greens per adult person. I use a one to on or two to one ratio at times. 1 bunch of Turnip Greens to 1 bunch of Mustard Greens or 2 bunches of Collard Greens to 1 bunch of Kale.
I use vegetable oil instead of meat to grease my greens. A meat would be a cheap buy of beef stock.
Pick your greens. I pull the leaf from the stem. I put great emphasis on cleaning my greens. I soak them before thoroughly rinsing. Nothing worse than biting down into a serving of greens and finding a rock or clump of dirt.
I start with 2 Tablespoons of vegetable oil and a quart of water. Water amount depends on total amount of greens to be cooked. Bring to a boil.
Place the cleaned greens into the boiling water. Add seasoning: salt, pepper, etc. No salt if using meat instead of vegetable oil. Bring the greens to a boil, making sure that all greens are covered with water. Reduce the heat to medium. Stir occasionally and watch the water level. Do not allow the water to deplete. When adding water, adjust your seasoning.
Cook on medium to low heat for 45 to 60 minutes. Greens will change color as they cook. Check for doneness by sticking with a fork. I cook my greens on low heat for 1.5 to 2 hours.
Greens taste best with good old fashioned corn bread. If you leave some stem on the greens, you will need to cut them prior to eating. If you cooked only the leaf, get a plate full and enjoy.