mj@isrnix.UUCP (Mary Jean Burke) (10/03/84)
I've recently found myself in the possession of some mustard greens.
Does anyone have any suggestions on how to prepare them?
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.:.
/.\ mary jean burke
'|-|` ...ihnp4!inuxc!iuvax!isrnix!mjnemo@rochester.UUCP (Wolfe) (10/17/84)
Lucky you! The down home way to prepare them is to wash carefully about 5 times (they, like spinache, can hide an incredible amount of grit) by soaking, then swishing in the water, then shaking out above the water and checking for dirt in the water. Repeat until there has been no grit twice. Now, hand-sized clump at a time, slice (1/2 inches wide is fine). Cook some bacon in a deep dish to render the fat. Remove the bacon and saute a sliced onion until it is just beginning to turn brown. Add the sliced greens and stir over medium heat until they wilt, then add the reserved bacon and cover the dish. How long you allow them to cook is a matter of taste. Traditionally, they are cooked to death (in excess of an hour). I prefer them cooked for about 10-15 minutes after wilting. It is not usually necessary to add water, but do not allow them to dry out. There should be some "pot liquor" in the bottom when you're done, which is usually fought over. A little pepper and vinegar are typical seasonings. Nemo (pass the cornbread and the field peas, please)]