Cooking Classes


Mustard Greens

I have never seen so many cooking greens in a store.  Most places here, in Maryville, will have bundles of collard greens, turnip greens, mustard greens, kale and spinach and a few more.  The collards come in such a huge bundle that I could never buy them.  The turnip greens didn’t appeal to me.  So I am trying the mustard greens. 

I found an Indian curried recipe with greens and chickpeas, served over rice.  But what I have chosen to make has more of a Southern flair.  Black-eyed peas and greens!

They were delicious!  They didn’t take that long even from scratch but if you are in a hurry, just buy a can of cooked black-eyed peas.  I found the mustard greens to be quite bitter but after a little more cooking than I would normally do, they were just fine.  We usually cook our leafy veggies so the colour is still bright.  I found with the mustard greens tasted better if a little over cooked.

Warm Black-Eyed Peas with Greens

Combine in a large pot:

1 ½ cups dried black-eyed peas, rinsed and drained
1 smoked meaty ham hock
1 small whole white onion
1 small carrot, peeled
1 leafy celery top
1 clove garlic, peeled
1 bay leaf
6 cups water

Bring to a boil.  Turn heat down and simmer, covered, until the peas are tender, about 45 minutes.  Drain and reserve about 1 cup of the liquid.  Discard the ham bone, bay leaf, onion, garlic, and celery.  Return the peas to the pot along with the reserved liquid.  Shred the meat from the ham bone and add the meat to peas.  Cut the carrot into ½ inch pieces and add to the peas.

Stir in:

1 head collard greens, mustard greens, curly endive, escarole or Swiss chard, washed, dried and coarsely chopped, stems removed.

Bring to a boil.  Reduce heat and simmer, covered, until the greens are tender, 10 to 15 minutes.

Stir in:
1 T red wine vinegar
½ t  salt or to taste
¼ t  ground black pepper

Serve warm or at room temperature.  Makes 4 generous servings.

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