Mustard greens, Who likes them

I have never been a big fan of mustard, even though I do like other greens either alone, or a mix. However, my opinion has been changed. A few nights ago my son fixed a pot of mustard greens that blew whats left of my mind, and this is how he made them. (His words)

Mustard greens

Take two bunches of mustard greens, (about a pound) wash well and tear into 2-3 inch pieces (include as much of the stems as possible) pick out any yellow or brown pieces and drain in a colander. In a medium saucepan (tall) saute 1/2 a large diced onion and 3-4 cloves of coarsely chopped garlic in about 2-3 tbs of bacon grease. Toss in a few dried chinese chilies if you like a little heat, and cook till onions are soft and translucent. Add your cleaned greens and toss them in the oil. Add about a cup of strong beef stock ( I use commercial beef base) and 2-3 Tbs of red wine vinegar. Taste and correct seasoning (salt and pepper). Simmer about 45 min. or until stems are nice and soft.

Love mustard greens, Bob. Standard stuff whilst growing up but don't eat them much now that I'm in the Northwest. Mine was mostly with pork, because that's what most greens were cooked with down South.

I love to use the more tender greens in a mixed salad, especially when I have company. It provide a little spicy surprise.

I buy them from the farmer's market when there aren't many other options. But my wife is not a huge fan of the spiciness and we both prefer various forms of kale or chard. And in winter I prefer escarole.

As Hoke says, Bob, use a smoked ham hock and substitute water for the beef stock and you've got what my erstwhile teacher on Southern cooking (our housekeeper, a sharecroper's daughter from Mississippi) called "smothered" mustard greens, a staple. I think that they're deliicous and prefer them by a nose over collard greens prepared in similar fashion.

Mark Lipton

Me. I love them in place of lettuce on sandwiches.
rwj

[Jenise]

Mustard greens make a fabulous pesto! Of course, you need to serve it with the right food, something like pot roast say where the radish-y spiciness cuts the fat.

I am hoping that someone will actually try the recipe(?) that I posted and report back. I really liked it. My Mother made the old southern recipe of mustard greens and I grew up eating them , and never learned to like them. Other greens I liked such as turnip, beet, spinach, collards, and poke. Poke is the most different greens you will ever eat. With poke it is you love them, or you hate them.