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.Bring 1 cup of the water to boil in a large Dutch oven or stockpot.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 cooked greens to the pot and stir in the remaining 1 1/2 cups of water. .


And of course, home grown and cooked collard greens are DELICIOUS!So, let’s be all about how to fix canned collard greens so that they taste good!You have some choices when seasoning your canned collard greens, and it just depends on your tastes!Then, just for good measure, add a splash of some acidic something (Vinegar or lemon).Your canned collard greens will be good for several days if you follow my recipe below.Simply allow them to come to room temperature after you cook them, then cover with some plastic wrap and put them in the fridge.Canned collards are an excellent source of fiber and calcium and even have a little protein.Most canned collards are cut up much smaller than what you would do at home if you were making them from scratch.Typically, you will want to add the flavors that I have listed above when you are jazzing up your canned collard greens.(Plus, it helps me out by letting everyone know that this is the place to find good recipes!). .

The BEST Authentic Southern Mustard Greens Recipe with Smoked

These authentic Southern Mustard Greens Recipe with Smoked Turkey are slowly braised in a savory smoked turkey flavored pot liquor with a kick of spice until it becomes the soul food meal dreams are made of.Greens are a quintessential component to Southern cuisine: they serve as the ultimate side dish to every delicious entree.I grew up on greens, I could smell them slowly stewing in the kitchen while the baked macaroni and cheese cooked and the buttermilk fried chicken.Even at a young age I understood that the greens offered balance to every meal it was served with.As an adult, a soul food meal isn’t complete in my house without the greens.Personally, I love to change up the kinds of greens I use in order to achieve a slightly different texture and flavor.Prep your mustard greens by tearing the leaves from the stems, rolling them up and cutting them horizontally once resulting in medium pieces.If you don’t properly clean your greens it’s asking for a gritty texture and a dirty aftertaste.Add about 4 or 5 additional cups of water or enough to just barely cover greens to the pot.Because Mustard Greens is truly a staple in Soul Food cuisine, you definitely want to pair it with Southern classics. .

Kickin' Collard Greens Recipe

Japanese don't really own ovens so American food and grocery stores were fairly intimidating.So growing up, I always had a saide of rice and soy sauce with my fried gizzard.I remember my mother telling a bunch of African-American co-workers that she made excellent greens and they handily dismissed this 5 ft tall Japanese woman as delusional.Cook the onion and garlic in the bacon grease and nix the oil.Rating: 5 stars I have been voted as the chair person for the vegetable dish for Black History month at work, and needed a recipe.Only made a couple of changes which include I cut out the olive oil and used the bacon grease.I also used plenty of bacon (about a pound, as I love the flavor) and although skeptical, I added about 1 TBS.I slow cooked mine all day in the crock pot.I also used 3 thick slices of salted pork and only used one cup of chicken broth for fear of being too salty.Served with black eyed peas, mac and cheese, corn bread and blackened tilapia, it was a yummy start to the New Year.Rating: 5 stars If you like greens, you're gonna LOVE this recipe!Many Southerners prize this flavorful watery liquid, and reserve it to dunk their cornbread in.It is messy but common thing to do after making collard or turnip greens.But we like our greens strained, and on the same plate as our blackeyed peas and ham.So before we serve greens, we ladle some of the pot likker off the collards and put a little in a small bowl next to each plate for dunking.Then we use a slotted spoon to strain and remove the collards to a serving bowl.A different thing some people do is to ladle the pot likker, often with a splash of Hot Sauce, onto their cornbread... but I think that makes it too soggy.Somehow, born and raised in Georgia....this is my first time making collard greens.In addition to upping the (reduced sodium) bacon to 8 strips, I added a little more salt, a heaping tablespoon of brown sugar, and probably two tablespoons of apple cider vinegar per reviews. .

Growing Mustard Greens Plants

Space plants 12 to 18 inches apart in an area that gets plenty of sunlight and has fertile, well-drained soil with a pH of 6.5 to 6.8.Improve native soil by mixing in several inches of aged compost or other rich organic matter.Mustard greens can produce edible leaves quickly with a steady supply of water.For fall harvests, set plants in the garden 4 to 6 weeks before the first expected frost.If you’re looking for an impressive harvest down the road, skip the seeds and plant strong, vigorous Bonnie Plants® mustard greens instead.It takes about 10 to 12 plants to supply two people with fresh greens plus extra to freeze and use during warmer weather.When plants grow under stressful conditions such as drought or heat, the leaves can become unpleasantly spicy for most tastes. .

Mustard Greens Recipe

I find them less bitter than kale or collard greens, and more peppery, like arugula.My father recently discovered mustard greens at our local farmers market and they're his new love. .

10 Ways to Use Mustard Greens

Their assertive, spicy flavor is incredibly grown-up, and as the weather cools, the greens become especially delicious.Start off with this classic treatment, baking them in a cream sauce and topping them with fried shallots.Italians love bitter greens and frittatas, so it makes sense to put them together.Stir-fry the greens with ginger and sesame oil, then serve them in the spicy, healthy and satisfying Korean rice bowl known as bibimbap.Steam a mild white fish over the wilted greens, flavored with soy sauce and mirin.Blanch the greens, then puree and cook them with garlic, jalapeños, ginger and onion.Toss the steamed greens with a fragrant sauce known as sambal matah, made with lemongrass, kaffir lime leaves, lime juice, coconut oil and soy sauce. .

Canning greens is one of the most simple foods to process!

Canning greens like spinach, kale, swiss chard, or beet tops is super easy.Greens can be crinkly and you’ll need several rinses with fresh water to get all the dirt out.Pick out any wilted, dried, or insect damaged leaves as best you can.According to the NCHFP “An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints.Dirt has a tendency to get in the crinkly leaves so you will need to use several rinses of water.Right after heavy rainfall, your greens may have more dirt splashed up onto the leaves.Heat your greens in a few inches or so of water until just starting to wilt.Using a blanching basket makes this easy, but you can also just use a tongs to handle the greens.When the greens are blanched dip into cold water to stop cooking and then drain well.Fill jars with boiling water, again leaving 1 inch head space.If there is salt or greens sticking to the jar it will interfere with the seal to the canning lid.A quick swipe with a damp paper towel is usually enough for this type of food.You’ll need a lot of greens to make this worthwhile.I can manage cooked spinach but not other types of greens.To lessen liquid loss be sure you have properly vented your canner at the beginning of your processing time.This means allow steam to escape for a full 10 minutes before placing the weights on and building pressure.Set the lid back on your canner and let it rest another 5 minutes unclamped down but covered.THEN take your jars out, allow to cool to room temperature and check your seals.Question from my inbox: When canning greens, do you ever cut the leaves down into smaller pieces?I am growing more this year and am looking for ways to process it, either canning or freezing.When I canned these I left the pieces in fairly large sections.In my article above I mention that I really didn’t care for greens canned very much.Ladle and bubble tool Instructions Start by preparing your jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed.This includes more detailed information and step-by-step instructions on how a pressure canner works.Cover with fresh boiling water, leaving 1”headspace.Remove bubbles, wipe the rim clean, and place on seal and ring.Proceed to fill all jars placing them in the prepared hot canner.Watch for the steam to start coming out the vent pipe in the lid.Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.(optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars) Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. .

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