PrintWhat do I do with mustard greens!?
My husband hit a 10 for 10 sale at Price Chopper and THOUGHT he was picking up 10 bags of cut frozen okra for the fam (we loooooove) okra. But in his haste, he picked up two bags of frozen mustard greens.
I have never to my knowledge even eaten them - what can be done with these? Prepare them like any other green? I'm going to check the usual suspects in terms of websites, but I'm always curious what the SE folks will chime in with!
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11 Comments:
I would use it like frozen chopped spinach - added to vegetable soup or even creamed, but personally I like my greens sauteed with garlic & olive oil and a fresh squeeze of lemon at the end (not sure if that would work with frozen - I usually use fresh)
SSMom at 7:57AM on 04/17/08
Hmmm ... a mustard green omelete with a smattering of dill and some good sour cream or creme fraiche, topped with a real shredded provolone? Never had it, but it's a thought.
LunaPierCook at 9:21AM on 04/17/08
If it's chopped frozen, I'd try substituting it for frozen chopped spinach for a little extra kick. I love mustard greens though because they're the easiest green to prepare - there's so much flavor and heat that usually just steaming them does the trick.
embolini9 at 10:00AM on 04/17/08
SSMom..we share the same recipe! I love ANY and all greens. Mostly I sautee them fresh with olive oil and garlic. You can use frozen but thaw them well and squeeze out as much of the water as you can. You can also top it with fresh grated cheese.
RichardCrystal at 2:30PM on 04/17/08
If they're not too old (the more mature they get, the more pronounced their bitter flavor), they can be cut up and stir fried with garlic.
You can also chiffonade them and stir fry them with pork strips.
Another tasy way to prepare them would be to chop them up and make a soup with them with pork broth and salted duck eggs (the raw kind, not the pre-cooked ones) swirled in (think egg foo yong-type ribbons of egg).
fuuchan at 11:44PM on 04/17/08
Mustard Greens and Ham Hocks
Ingredients
2 lbs. mustard greens or collard greens
2 lbs. green cabbage
3 or 4 ham hocks
3 qts. water
1 Tbs. salt
1 tsp. freshly ground black pepper
1 tsp. sugar (helps cut acidity in veggies)
1 tsp. thyme leaves
4 medium Idaho potatoes, peeled cut into quarters
Directions
Wash the greens thoroughly and drain them by shaking off any excess water. Remove the very thick part of the stems from the greens and coarsely chop the leaves. Cut the cabbage into quarters and cut the core from the cabbage pieces. Coarsely chop the cabbage and set aside. Put the ham hocks and enough cold water to cover them in a Dutch oven over high heat. Heat to boiling (about 5 to 7 minutes) then reduce to simmering, and cook the hocks, covered, until almost tender, about 1-1/2 hours. Stir in the chopped greens, salt, pepper, sugar, and thyme. Cook about 30 minutes on medium heat. Add the cabbage and potatoes and cook until all vegetables are tender, about 30 minutes. Check the seasonings and serve hot.
Serves 4 to 6.
Hillary
Chew on that
Chew on That at 10:05AM on 04/18/08
Make a greens gumbo!
GumbeauxGal at 4:11PM on 04/18/08
easy - saute olive oil and fresh garlic, add the greens and wilt for 5-8 minutes. Add some pine nuts and golden raisins at the end for an extra special treat.
Gizmosma at 10:10AM on 04/21/08
i have some mustard greens sitting around as well. my two current plans of action are to saute them in garlic, perhaps a few indian spices, and then toss them with some cooked chickpeas i have in my fridge. plan b is to put them into a spicy lentil soup for some extra bulk. hope you've made good use of yours!
emmab at 10:22AM on 04/21/08
we love greens-- especially fresh out of our garden; since you have frozen mustards, try this recipe:
a clove or two of garlic, minced
half an onion, minced
brown these in a little olive oil then add your thawed greens. season with salt, pepper, some herbs of your choice--i use thyme and basil-cook for about 10-15 minutes and then mix in 1/2 cup crumbled feta and 1/4 cup grated fontina or parmesan. Pour into a shallow baking pan, sprinkle some bread crumbs on top, pop in the oven @400 degrees for about 15-20 minutes. this is one of those flexible recipes that work well if you add a beaten egg or two and bake as you would a quiche.
hobcat57 at 12:18PM on 04/21/08
We love mustard greens, chop it up & if possible add some spinach & some baby squash , cut up in to cubes. Take some olive oil, in a pan & turn the heat on medium high. add 1 tea spoon mustard seeds ,two cloves of garlic & hot green pepper, saute them. Add mustard green, spinach, & squash, add salt to taste. Cover the pan with a lid, don't overcook.
Mira
mira at 10:52PM on 04/21/08