nemo@rochester (Richard Newman-Wolfe) (02/12/88)
MUSTARD-GREENS(V) USENET Cookbook MUSTARD-GREENS(V)
MUSTARD GREENS
MUSTARD-GREENS - Cooked mustard greens with bacon and onion
Lucky you! Down home mustard greens!
INGREDIENTS (Serves 6)
1 lb mustard greens
1/2 lb bacon
1 yellow onion
1/2 tsp pepper, or to taste
2 Tbsp vinegar, or to taste
PROCEDURE
(1) Wash the greens carefully about 5 times (like spi-
nach, they can hide an incredible amount of grit)
by soaking, then swishing in the water, then shak-
ing out above the water and checking for dirt in
the water. Repeat until there has been no grit
twice.
(2) Now, a hand-sized clump at a time, slice into thin
strips (1/2 inches wide is fine).
(3) Cook the bacon in a deep dish to render the fat.
(4) Remove the bacon and saut' the onion slices until
they are 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.
(4) When cooked, add pepper and vinegar, then serve.
NOTES
How long you allow mustard greens 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 people nor-
mally fight over.
RATING
Difficulty: easy. Time: 10 minutes preparation, 30 minutes
cooking. Precision: no need to measure.
CONTRIBUTOR
Richard Newman-Wolfe (nemo@rochester)
University of Rochester Computer Science Department
(pass the cornbread and the field peas, please)