cynupstateny
Well-known member
with olive oil and garlic. Waaay to peppery for me. Any way to lessen it? Will blanching do it?
A friend just dropped off a huge bag of mustard greens. I had planned to saute
- Thread starter cynupstateny
- Start date
T&T Rachael Ray Braised Mustard Greens
This always works for me:
4 slices bacon, chopped
3 bunches mustard greens, trimmed (strip tender leaves off of stems) and chopped
2 TBL white vinegar
2 tsp sugar
Coarse salt
2 cups chicken broth
In a large skillet over medium high heat, brown bacon and render its fat. Add chopped greens to the pan in batches, and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan, cover, reduce heat to medium low and simmer greens 15-20 minutes, then serve.
My special touch, after simmering, I uncover the pan so broth concentrates. Mmm...
This always works for me:
4 slices bacon, chopped
3 bunches mustard greens, trimmed (strip tender leaves off of stems) and chopped
2 TBL white vinegar
2 tsp sugar
Coarse salt
2 cups chicken broth
In a large skillet over medium high heat, brown bacon and render its fat. Add chopped greens to the pan in batches, and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan, cover, reduce heat to medium low and simmer greens 15-20 minutes, then serve.
My special touch, after simmering, I uncover the pan so broth concentrates. Mmm...
cynupstateny
Well-known member
Thanks!