How do you cook mustard greens to make them taste like "Grandmas"?

Answer 1

they would never taste like grandmas unique cooking but recently I switched to using smoked neck bones in greens along with garlic, onion, and hot peppers and they are great

Answer 2

Mustard greens are best if you mix them equally with turnip greens. Thoroughly wash the greens and chop in a rough cut. In a heavy dutch oven or similar pan, cook some chopped pork (ham or bacon or both) until the fat has been rendered. Slice one large onion and saute it just a minute or two with the meat to blend flavors. At this point, press the greens in the pot. DO NOT ADD much water---one cup should suffice. Sprinkle salt to taste over the greens, cover and bring to a rather rapid boil. Press the greens down and cover. Lower the heat to low-medium for about an hour. Check once in a while to see if the the pot needs liquid, but it probably won't. When the greens are tender, add salt to taste and about two tablespoons sugar. You may also want to add some sliced or diced turnips at this time. Continue to simmer over a gentle fire; Grandma didn't worry about overcooking her greens and neither should you, just don't let them boil dry. During the last 30 minutes, preheat the oven to 375 and cook a black skillet of your favorite cornbread. By this time, you are as happy as a jularky on a summer morning. God bless and enjoy your greens.

Answer 3

MUSTARD GREEN HAM HOCKS

2 ham hocks
4 lb. mustard greens
1 red hot pepper
3 tsp. salt
1/2 tsp. sugar

Boil the ham hocks for 1 hour and then put the mustard greens in and the red hot pepper. Then the salt and sugar. All the ingredients in it, cook for about 3 1/2 hours on low.

Answer 4

Best way here is a tried and tru recipe

Mustard Greens
Hamhock, Bacon Fat , or Pork Seasoning
2tsp salt
2tsp pepper
1/4c chopped onion.
3tbs olive oil
2tsp hot sauce (or as much as you want to taste)
Take your Greens and clean them completly
Put them in a pan of boiling water to Just cover the greens
Once boiling turn down to a slow simmer. Add Hamhock A decent size slice
While your waiting for them to boil take your chopped onion and sautee it with some salt pepper in the olive oil
Add to Greens
Cook down Add hot sauce . Enjoy

Answer 5

GREENS
Ways to Serve:
Buttered, with salt and pepper... Seasoned with dill weed, marjoram, mint, nutmeg, rosemary or minced onion... With lemon juice or vinegar, crumbled crisply fried bacon, horseradish, chili sauce or grated Parmesan cheese... Wilted, molded or in souffles... Raw, in salads.

To Prepare:
Remove imperfect leaves and root ends. Wash greens several times in water, lifting out of water each time so sand sinks to bottom. Drain.

To Cook:
Place greens with just the water which clings to leaves in saucepan. Cover and cook 3-10 minutes for spinach; 5-15 minutes for beet tops; 15-20 minutes for chicory, escarole and lettuce; 10-15 minutes for collards; 15-20 minutes for Swiss chard and mustard greens; 15-25 minutes for turnip greens and kale. Drain.

Answer 6

For a very long time, add bacon grease, about a tsp. full, salt, pepper, pepper-sauce, onion. Cook on low for a long time until they are cooked down. This recipe came from my grandma. Good Luck!!!!

Answer 7

Render the fat from about 5 pieces of bacon (cut in very small pieces) in a large dutch oven pot (cast iron if you got it!)

Drain fat from the pan.

Deglaze pan with about 2 cups of chicken stock.

Add a dash of cider vinegar.

Toss in your greens (make sure to trim out the nasty stems)

Put lid on pot, cook on low heat for about 1 hour (stir every once in a while.....if needed add a little more chicken stock).

Enjoy!

Answer 8

It's your grandma's, so ask her. If she is not here (unfortunately) to tell you, find a relative how probably helped grandma cook for those great family gatherings.

Everybody's grandma is different, that's what makes it so very special.

Answer 9

add a ham hock or small ham bone with a little meat left on it as you cook your greens

Answer 10

YOu add chicken base and accent (thats what gramma used to do but no one does this now) and seasoned salt and pepper.