Recipe Mustard Greens New Orleans

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SIMPLE SOUTHERN MUSTARD GREENS WITH BACON



Simple Southern Mustard Greens With Bacon image

Mustard greens are an iconic part of Southern cuisine, and when paired with bacon and onions, the peppery greens are transformed into a mellow dish.

Provided by Diana Rattray

Categories     Side Dish

Time 1h40m

Number Of Ingredients 7

2 pounds mustard greens (about 2 bunches)
2 1/2 cups water (divided)
4 ounces (about 4 strips) thickly sliced bacon (diced)
1 medium onion (chopped)
Salt and pepper to taste
Optional: 1 teaspoon sugar
Optional: Dash of crushed red pepper flakes

Steps:

  • Gather the ingredients.
  • Thoroughly wash the mustard greens in 2 to 3 changes of water, or until you can't feel any grit in the bottom of the bowl. Trim off and discard the thick stems and coarsely chop the leaves.
  • Bring 1 cup of the water to boil in a large Dutch oven or stockpot. Add the washed greens in handfuls, waiting to add the next bunch until the leaves in the pot begin to wilt.
  • Once all of the greens are in the pot, cover and reduce the heat to low. Simmer until the greens are tender, 15 to 20 minutes. Drain the greens in a colander, squeezing out any excess moisture, and set aside.
  • Wipe out the pot and add the bacon. Fry over medium heat until the bacon is crisp and the fat is rendered . With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.
  • Add the chopped onion to the bacon drippings in the pot and sauté over medium heat until the onion is soft and lightly browned.
  • Return the bacon to the pot and stir to combine.
  • Add the cooked greens to the pot and stir in the remaining 1 1/2 cups of water.
  • Add salt and pepper to taste, along with the sugar and crushed red pepper flakes, if desired. Stir to combine.
  • Cover the pot and simmer the greens over low heat until tender, 30 to 40 minutes.

Nutrition Facts : Calories 137 kcal, Carbohydrate 9 g, Cholesterol 19 mg, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, Sodium 547 mg, Sugar 3 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g

SOUTHERN MUSTARD GREENS



Southern Mustard Greens image

Provided by Ayesha Curry

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

6 slices thick-cut applewood-smoked bacon, chopped
1/2 onion, chopped
4 bunches mustard greens, trimmed and chopped
2 cups chicken broth
1 tablespoon cider vinegar
Kosher salt and freshly ground black pepper
Hot sauce, for serving

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.

NEW ORLEANS GREENS



New Orleans Greens image

Greens with a real kick! I make these regularly to keep canned and ready for when I wanna serve them. Goes awesome with meatloaf or toted along to a pot luck. Enjoy!

Provided by Heath Fuqua

Categories     Side Dish     Vegetables     Greens

Time 3h15m

Yield 48

Number Of Ingredients 14

6 slices bacon
8 cups water
4 onions, chopped
1 turnip, peeled and chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
⅔ cup apple cider vinegar
1 tablespoon honey
5 cloves garlic, minced
1 tablespoon ground black pepper
1 tablespoon hot pepper sauce
2 teaspoons celery seed
3 pounds mustard greens, washed and chopped
6 1-quart canning jars with lids and rings

Steps:

  • Place the bacon into a large stock pot over medium heat, and pan-fry until crisp and brown, turning often, about 10 minutes. Remove bacon, allow to cool, and crumble when cooled. Set bacon aside.
  • Pour water into the pot with the drippings, and stir in the onions, turnip, green and red bell peppers, apple cider vinegar, honey, garlic, black pepper, hot pepper sauce, and celery seed. Bring to a boil, and stir in the mustard greens. Reduce heat to a simmer, and cook until greens are very tender, at least 2 hours. Crumble bacon into the greens to serve.
  • For canning, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the greens into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large dial-gauge or weighted-gauge pressure canner. Place the jars into the pressure canner, and add water to completely cover the jars. Seal the pressure canner, place over medium heat, and bring to 12 pounds of pressure. Reduce heat just enough to hold the pressure steady, and process for 75 minutes, or the length of time recommended for your area. Remove from heat, and allow pressure in the canner to release gradually; remove the lid, and remove hot jars with a canning tongs.
  • Place jars onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.2 calories, Carbohydrate 4.2 g, Cholesterol 2.4 mg, Fat 1.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 48.2 mg, Sugar 1.4 g

BRAISED MUSTARD GREENS



Braised Mustard Greens image

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon canola oil
1 cup thinly sliced yellow onion (1 medium onion)
2 bunches mustard greens (about 1 1/2 pounds), stems removed, leaves torn into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 to 4 cloves)
1 cup unsalted chicken stock
2 tablespoons white wine vinegar
2 smoked ham hocks (about 1 pound)

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.

COLD MUSTARD GREENS WITH OLIVE OIL AND LEMON



Cold Mustard Greens With Olive Oil And Lemon image

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound mustard greens or other dark leafy greens, washed and trimmed
1/4 teaspoon very finely minced garlic
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 lemons

Steps:

  • Bring a large pot of salted water to a boil. Cook greens until bright green and tender, 3 minutes or less. Remove, and plunge into ice water. Drain well; squeeze dry.
  • Toss greens with garlic, olive oil, salt and pepper. Juice one of the lemons, and sprinkle the juice over the greens. Quarter remaining lemon, and serve with greens.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 2 grams

LOUISIANA COLLARD GREENS



Louisiana Collard Greens image

This recipe is a favorite of our family and friends, and even folks who were hesitant to try greens have said they really liked these. I often make them around New Years too, along with Hoppin' John. When I'm in a hurry, I save prep time by buying pre-washed, trimmed and bagged collard greens in the produce department. Sometimes I add a little leftover ham as well, cubed -- and I still use the ham hocks and bacon too -- I guess we love pork. :)

Provided by TasteTester

Categories     Collard Greens

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 bunches collard greens or 2 bunches two bags of pre-washed collard greens
3 tablespoons olive oil or 3 tablespoons a mixture of olive oil and bacon grease
1 onion, sliced
2 -3 garlic cloves, smashed
2 bay leaves
1 smoked ham hock (can also add 3 slices of chopped cooked bacon, if desired)
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
salt & freshly ground black pepper
add a dash hot pepper sauce, if desired, when serving

Steps:

  • To prepare greens, cut away the tough stalks and remove all stems from the collards. Discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly -- you can do this easily by rolling them up in a clean dish towel. (I sometimes use two bags of pre-cut and prewashed collard green pieces from the produce section, but I still break off any large pieces of stem as they tend to be tough even after cooking.).
  • Place a large pot or cast iron Dutch oven over medium heat and add the olive oil. When it is heated, add the onion, bay leaves and ham hock. (If using bacon, cook beforehand and then add when the greens go in.) Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.
  • Pack in greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.
  • Cover again and let cook for an additional 2 to 2 1/2 hours. Some recipes use a lot less cooking time, but this additional time really helps all the flavors come together. (If using the bagged pre-cut collard greens, they may only have to cook for another 1 to 2 hours.) Remove the bay leaves and ham hock, dicing up and adding any meat from the ham hock, drain off excess cooking liquid, and serve.

Nutrition Facts : Calories 260.6, Fat 14, SaturatedFat 2.3, Sodium 1540.8, Carbohydrate 20.1, Fiber 8.5, Sugar 4.8, Protein 16.3

CREOLE MUSTARD VINAIGRETTE



Creole Mustard Vinaigrette image

This tasty vinaigrette comes from the Cookin' Cajun Cooking School in New Orleans. We love it, especially made with Steen's Louisiana Cane Vinegar. Serve it over salad greens, chopped purple cabbage and chopped golden peppers for a "mardi gras" salad.

Provided by Acerast

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 3

2 tablespoons creole mustard (or any grainy mustard)
2 tablespoons cane vinegar (or cider vinegar in a pinch)
3/4 cup vegetable oil

Steps:

  • In a small bowl, whisk together mustard and vinegar.
  • Pour oil into mustard/vinegar mixture in a steady stream; whisking, until it is emulsified.
  • Serve over simple salad greens and/or your choice of chopped raw vegetables.
  • Refrigerate leftover dressing for up to one week.

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