Transient cooking is among the most simple techniques to stay the flavor and texture of mustard greens. Overcooking will reason why greens to become relaxed and smooth.
Are compatible mustard greens with bacon, cheddar cheese, corn, cornbread, curry, garlic, ham, scorching sauce, lemon, onion, salt pork, and smoked turkey.
Mustard Greens and Sir Francis Bacon. For a tasty are compatible of mustard greens and bacon that you are able to serve next to mashed potatoes: Get ready dinner 4 slices diced bacon until brown. Drain off all on the other hand 2 tablespoons of the drippings; stir in 4 cups of chopped mustard greens and a couple of tablespoons of beef broth. Duvet and cook dinner dinner over medium heat, stirring every now and then, for more or less 10 minutes. In the event you like, stir in 2 tablespoons shredded sharp Cheddar cheese and heat until melted. Serves 4.
Cooking mustard greens:
Boil. Boil mustard greens lined throughout the water that clings to leaves after rinsing. Speedy boil until wilted (2 to 4 minutes for 1½ pound of greens). Drain. Shorten the cooking time if the greens start to become too relaxed or smooth.
Steam. Place mustard greens in a saucepan or a skillet with merely the water that clings to the leaves after rinsing, over a low heat. Duvet and steam until wilted shaking every now and then to forestall the greens from sticking to the bottom (4 to 6 minutes). Drain and press out the remainder liquid. Steaming won’t allow mustard greens to liberate as so much of their bitter taste that boiling does.
Butter-steam. Use leaves entire or coarsely chopped. Butter-steam flippantly packed leaves, the usage of 1 to 2 tablespoons butter or margarine. Get ready dinner and stir for 30 seconds, then cover and cook dinner dinner until leaves are wilted (2 to a few additional minutes for 5 cups of greens).
Microwave. Prepare the greens in a microwave-proof baking dish Duvet and microwave on top (100%) for 5 to 7 minutes for 1 pound, stirring after 3 minutes. Let stand, lined, for 2 minutes.
