Mustard Greens And Peas Recipes

MUSTARD GREENS AND PEAS

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 2 minutes. Stir in greens and stock; season with salt and pepper. Cover, and cook, stirring occasionally, until greens are wilted but not completely cooked, about 8 minutes.
• Stir in peas. (If you are using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.) Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes. Transfer to a serving dish with a slotted spoon. Serve immediately.

MUSTARD GREENS 'N BEANS

Steps:

• In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
• In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
• Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

PURPLE HULL PEAS AND MUSTARD GREENS IN SMOKY POTLIKKER

Steps:

• Over medium heat, warm the oil in a large Dutch oven or other soup pot. Add the onion and celery and cook for 5 minutes, or until soft. Don't let the vegetables brown. Stir in the garlic and cook another minute. Stir in the chile, bay leaves, thyme and allspice.
• If using ham hocks, add them along with 10 cups of water, bring to a boil and skim off any foam. Partly cover the pot with a lid and simmer for 2 hours. If using smoked turkey wings or legs, add 9 cups of water, bring to a boil and skim off any foam. Partly cover with lid and simmer for one hour.
• Stir in the peas, partly cover the pot with the lid and simmer until the peas are tender. This will take about 20 minutes for fresh or frozen peas or as long as 1 1/2 hours for peas that were dried and soaked.
• While the beans cook, wash the mustard greens in several changes of water. Taste a leaf to be certain they are not gritty. Tear the greens into bite-size pieces and discard the tough middle stem. Alternately, pre-cut, bagged mustard greens can be used.
• Remove the hocks or wings to a platter and cool. Take the meat off the bone, chop and add to the pot. Discard any skin and connective tissue.
• Add the shredded mustard greens and tomatoes to the pot and simmer just until the greens are wilted, or about 10 minutes. Stir in the vinegar, sugar, salt, black pepper and green onions. Taste and adjust seasoning. Ladle into warm, shallow bowls and scatter a few celery leaves on top. Serve with cornbread and pass pepper vinegar or hot sauce at the table.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

HONEY MUSTARD DRESSED GREENS WITH APPLE AND PEAR

Steps:

• Combine the vinegar and lemon juice with the grated shallot in a mixing bowl. Then add the honey and Dijon and whisk in the EVOO in a slow stream. Season the dressing with salt and pepper. Toss the dressing with the greens and sliced fruit to coat.

CHICKEN FRICASSéE WITH CARROTS, MUSTARD GREENS AND AVGOLEMONO SAUCE

Steps:

• Make chicken:
• Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.
• Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.
• Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
• Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.
• Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.
• Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.
• Make avgolemono sauce:
• Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.
• Pour sauce and mustard greens over chicken and serve.

MUSTARD GREENS AND PEAS

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until transluscent, about 2 minutes.
• Stir in greens and stock; season with salt and pepper. Cover, and cook, sirring occasionally, until greens are wilted but not completely cooked, about 8 minutes.
• Stir in peas. (If using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.).
• Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes.
• Transfer to a serving dish with a slotted spoon. Serve immediately.

BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE

Steps:

• Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
• Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
• Cook stirring occasionally, until the onions have browned, about 20 minutes.
• Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
• Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
• Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
• Taste once more for salt and season with plenty of pepper.
• Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.

MUSTARDY GREENS

Steps:

• Heat 250ml water in a large pan. Add the greens and peas, cover with a lid and boil for 4 mins. Drain into a colander, put the pan back on the heat, and add the butter and mustards. When the butter has melted, add the veg back to the pan, season well and toss everything together. Serve straight away.

MUSTARD GREENS AND PEAS

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 2 minutes. Stir in greens and stock; season with salt and pepper. Cover; cook, stirring occasionally, until greens are wilted but not completely cooked, about 8 minutes.
• Stir in peas. (If you are using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.) Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes. Transfer to a serving dish with a slotted spoon. Serve immediately.

BLACK-EYED PEA, PORK, AND MUSTARD GREEN GUMBO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
• Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
• Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
• Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
• Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
• Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
• Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.