Southern Mustard Greens

Apr 22, 2018 by

 

Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
 
Ingredients
  • 1 bag mustard greens (1lb) bag
  • 1 smoked ham hock
  • 1 onion
  • 1 chopped garlic clove
  • 1 tsp celery seed
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp chicken base
  • 1 box chicken broth
 
Instructions
  1. Put the smoked ham hock in the pot with 1 box of chicken broth. Add the minced onion, garlic, celery seeds, sugar, red pepper flakes and the chicken base. Cook on medium for about 15 minutes then add the mustard greens. This may look like a lot of greens, but these greens will cook down a lot. Cook for about 1 hour on medium. Check occasionally if you still have enough liquid in the pot, if not add some water or chicken broth. you do want plenty of potlikker,or also called pot liquor. For those–like me–who didn’t grow up with it and don’t know it, potlikker is the “broth” in the pot from the cooking of the greens.
  2. Take out the smoked ham hock and shred the meat, add back to the pot, and serve.

Southern Mustard Greens
 
Prep time
Cook time
Total time
 
Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
Ingredients
  • 1 bag mustard greens (1 lb bag)
  • 1 smoked ham hock
  • 1 onion
  • 2 large cloves of garlic, chopped
  • 1 tsp celery seed
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp chicken base
  • 1 box chicken broth
Instructions
  1. Put the smoked ham hock in the pot with 1 box of chicken broth. Add the minced onion, garlic, celery seeds, sugar, red pepper flakes and the chicken base. Cook on medium for about 15 minutes then add the mustard greens. This may look like a lot of greens, but these greens will cook down a lot. Cook for about 1 hour on medium. Check occasionally if you still have enough liquid in the pot, if not add some water or chicken broth. you do want plenty of potlikker,or also called pot liquor. For those--like me--who didn't grow up with it and don't know it, potlikker is the "broth" in the pot from the cooking of the greens.
  2. Take out the smoked ham hock and shred the meat, add back to the pot, and serve.

 

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