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The Garden has an abundance of mustard greens. Anyone with good recipes? Thanks
- Thread starter maycee
- Start date
I googled for mustard green gratin and found lots. Vivian Howard has a turnip
root and green gratin (as well as collards gratin), which is why I looked.
https://www.google.com/#q=mustard+green+gratin
root and green gratin (as well as collards gratin), which is why I looked.
https://www.google.com/#q=mustard+green+gratin
melissa-dallas
Well-known member
Rabbit With Apple Cider & Mustard Seeds
This is from the Great Chef's of the Southwest PBS series. It was a recipe served at Cafe Lilli in Lake Tahoe.
I cooked this for a guy I was trying to impress once. He was not worthy...
You could sub chicken for the rabbit.
Rabbit with Apple Cider and Mustard Seeds
Serving: 2
Rabbit with Apple Cider and Mustard Seeds
The delicate flavor of rabbit is gaining in popularity, and this is one of the most delicious ways to prepare it, with apple turnovers. The apple cider imparts a fruity taste, and the mustard seeds add some spice. The rabbit does not suffer from reheating, so that part of the dish can be done up to 2 days in advance. The turnovers can be kept in the freezer until just before baking; bring them to room temperature before baking. However, the greens should be done at the last minute.
Ingredients
Fresh Rabbit - one, 1-3/4- to 2-pound, dressed (pelt and innards removed)
Marinade
Buttermilk - 2 cups
Hard (alcoholic) Apple Cider - 1/2 cup
Pinch of cracked black pepper
Rabbit Glaze
Reserved rabbit carcass and trimmings
Leeks - 2, white part only, washed and chopped
Turnovers
Apple - 1, (Jonathan, Pippin, Granny Smith), peeled, cored, and cut into small dice
Hard (alcoholic) Apple Cider - 1/4 cup
Unsalted Butter - 1-1/2 teaspoons
Puff Pastry Circles - tw,o 4-inch, 1/4-inch thick
Egg White - 1, at room temperature
Rabbit Sauce
Clarified Unsalted Butter - 3 tablespoons
Reserved marinated rabbit
Salt and freshly ground pepper to taste
Shallots - 2
Hard (alcoholic) Apple Cider - 1/4 cup
Rabbit Glaze - 1/2 to 1 cup (above)
Heavy (whipping) cream - 1/2 cup
Mustard Seeds - 1/4 teaspoon
Unsalted Butter - 1 tablespoon
Greens
Mustard Greens - 1 to 2 bunches, washed and stemmed
Unsalted Butter - 2 teaspoons
Pinch of salt and freshly ground white pepper
Instructions
To prepare the rabbit: Bone the rabbit by slicing the front and hind legs off and removing the fillets from both sides, reserving the carcass and all the trimmings for the stock. Trim the side flaps off the fillets and pull off the silver skin. Cut the fillets into sections and sever the second leg bones from the thigh bones. Remove the meat from the thigh bones and leave the bones in the legs.
Mix the marinade ingredients in a non-aluminum bowl and add the rabbit pieces. Cover with plastic wrap. Alternatively, place the marinate in a large zippered plastic bag, add the rabbit pieces, press out the air, and zip. Marinate at room temperature for 3 hours, or overnight in the refrigerator.
To make the glaze: Preheat the oven to 500 F, or its hottest temperature. Chop the carcass and trimmings and brown in a roasting pan in the preheated oven. Place in a stockpot and add water to cover. Bring to a boil and skim to remove the scum that rises to the surface. Add the chopped leeks and simmer over low heat for 2 to 3 hours. Strain and reduce 2 cups of stock to make 1/2 to 1 cup of glaze; set aside.
To prepare the turnovers: Simmer the apple in the cider over medium heat until the apple is tender and the liquid has almost evaporated. Remove the apple chunks to a small bowl and toss with the butter. Allow to cool to room temperature.
Spread the pastry circles on a work surface. Place the cooled apple on one side of the puff pastry circles, leaving a border, and brush the edges with egg white. Fold over and press the edges together to seal. Put the turnovers on a baking sheet. Make decorative slits with a sharp knife on the top. Chill the turnovers in the freezer for 10 minutes. Preheat the oven to 450 F. Sprinkle the baking sheet with water and bake the turnovers for 8 to 10 minutes, until golden brown. Remove and set aside; keep warm.
To prepare the sauce: Heat the clarified butter in a saute pan or skillet. Remove the rabbit from the marinade and pat dry. Sprinkle with salt and pepper. Place the portions with bones in the pan first and the fillets last, giving more cooking time to the larger pieces. Use tongs to turn the rabbit and cook until medium rare.
Remove the rabbit pieces and pour the grease out of the pan. Add the shallots and saute lightly, then deglaze with the cider. Add the rabbit glaze, cream, and mustard seeds. Cook over medium heat until reduced by one third. Whisk in the butter, add the rabbit and any juices that have accumulated, and set aside over low heat to keep warm.
To prepare the greens: Cut the greens into very narrow strips. Blanch in boiling salted water for 1 to 2 minutes, until just wilted. Drain, pressing out any water, and toss with the butter, salt, and pepper.
To serve: Place a mound of greens to one side on each plate. Place a turnover across from the greens. Arrange rabbit slices and pieces over the greens and on the plate. Spoon sauce over the rabbit and greens and around the plates.
http://greatchefs.com/recipes/rabbit-with-apple-cider-and-mustard-seeds/
This is from the Great Chef's of the Southwest PBS series. It was a recipe served at Cafe Lilli in Lake Tahoe.
I cooked this for a guy I was trying to impress once. He was not worthy...
You could sub chicken for the rabbit.
Rabbit with Apple Cider and Mustard Seeds
Serving: 2
Rabbit with Apple Cider and Mustard Seeds
The delicate flavor of rabbit is gaining in popularity, and this is one of the most delicious ways to prepare it, with apple turnovers. The apple cider imparts a fruity taste, and the mustard seeds add some spice. The rabbit does not suffer from reheating, so that part of the dish can be done up to 2 days in advance. The turnovers can be kept in the freezer until just before baking; bring them to room temperature before baking. However, the greens should be done at the last minute.
Ingredients
Fresh Rabbit - one, 1-3/4- to 2-pound, dressed (pelt and innards removed)
Marinade
Buttermilk - 2 cups
Hard (alcoholic) Apple Cider - 1/2 cup
Pinch of cracked black pepper
Rabbit Glaze
Reserved rabbit carcass and trimmings
Leeks - 2, white part only, washed and chopped
Turnovers
Apple - 1, (Jonathan, Pippin, Granny Smith), peeled, cored, and cut into small dice
Hard (alcoholic) Apple Cider - 1/4 cup
Unsalted Butter - 1-1/2 teaspoons
Puff Pastry Circles - tw,o 4-inch, 1/4-inch thick
Egg White - 1, at room temperature
Rabbit Sauce
Clarified Unsalted Butter - 3 tablespoons
Reserved marinated rabbit
Salt and freshly ground pepper to taste
Shallots - 2
Hard (alcoholic) Apple Cider - 1/4 cup
Rabbit Glaze - 1/2 to 1 cup (above)
Heavy (whipping) cream - 1/2 cup
Mustard Seeds - 1/4 teaspoon
Unsalted Butter - 1 tablespoon
Greens
Mustard Greens - 1 to 2 bunches, washed and stemmed
Unsalted Butter - 2 teaspoons
Pinch of salt and freshly ground white pepper
Instructions
To prepare the rabbit: Bone the rabbit by slicing the front and hind legs off and removing the fillets from both sides, reserving the carcass and all the trimmings for the stock. Trim the side flaps off the fillets and pull off the silver skin. Cut the fillets into sections and sever the second leg bones from the thigh bones. Remove the meat from the thigh bones and leave the bones in the legs.
Mix the marinade ingredients in a non-aluminum bowl and add the rabbit pieces. Cover with plastic wrap. Alternatively, place the marinate in a large zippered plastic bag, add the rabbit pieces, press out the air, and zip. Marinate at room temperature for 3 hours, or overnight in the refrigerator.
To make the glaze: Preheat the oven to 500 F, or its hottest temperature. Chop the carcass and trimmings and brown in a roasting pan in the preheated oven. Place in a stockpot and add water to cover. Bring to a boil and skim to remove the scum that rises to the surface. Add the chopped leeks and simmer over low heat for 2 to 3 hours. Strain and reduce 2 cups of stock to make 1/2 to 1 cup of glaze; set aside.
To prepare the turnovers: Simmer the apple in the cider over medium heat until the apple is tender and the liquid has almost evaporated. Remove the apple chunks to a small bowl and toss with the butter. Allow to cool to room temperature.
Spread the pastry circles on a work surface. Place the cooled apple on one side of the puff pastry circles, leaving a border, and brush the edges with egg white. Fold over and press the edges together to seal. Put the turnovers on a baking sheet. Make decorative slits with a sharp knife on the top. Chill the turnovers in the freezer for 10 minutes. Preheat the oven to 450 F. Sprinkle the baking sheet with water and bake the turnovers for 8 to 10 minutes, until golden brown. Remove and set aside; keep warm.
To prepare the sauce: Heat the clarified butter in a saute pan or skillet. Remove the rabbit from the marinade and pat dry. Sprinkle with salt and pepper. Place the portions with bones in the pan first and the fillets last, giving more cooking time to the larger pieces. Use tongs to turn the rabbit and cook until medium rare.
Remove the rabbit pieces and pour the grease out of the pan. Add the shallots and saute lightly, then deglaze with the cider. Add the rabbit glaze, cream, and mustard seeds. Cook over medium heat until reduced by one third. Whisk in the butter, add the rabbit and any juices that have accumulated, and set aside over low heat to keep warm.
To prepare the greens: Cut the greens into very narrow strips. Blanch in boiling salted water for 1 to 2 minutes, until just wilted. Drain, pressing out any water, and toss with the butter, salt, and pepper.
To serve: Place a mound of greens to one side on each plate. Place a turnover across from the greens. Arrange rabbit slices and pieces over the greens and on the plate. Spoon sauce over the rabbit and greens and around the plates.
http://greatchefs.com/recipes/rabbit-with-apple-cider-and-mustard-seeds/
Braised Mustard Greens (courtesy Rachael Ray), Very Good
4 slices bacon, chopped
3 bunches mustard greens, trimmed 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 the fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all the greens are in the pan, add vinegar and cook one minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes, then serve.
NOTE: I uncover pan so broth concentrates.
4 slices bacon, chopped
3 bunches mustard greens, trimmed 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 the fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all the greens are in the pan, add vinegar and cook one minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes, then serve.
NOTE: I uncover pan so broth concentrates.
richard-in-cincy
Well-known member
Well, probably not the recipe you're looking for, but...
From my childhood, they are very tasty prepared thus:
Clean the greens. This means getting out in the yard with your washtubs and the garden hose. Greens days were almost a holiday as a child.
Remove any large stems.
Add a smoked ham hock or a finished ham bone with some meat attached to a large pot. Bring to a boil and simmer 1-2 hours.
Add 1 chopped onion and a chopped head of peeled garlic.
Return to simmer and start feeding the mustard greens into the pot. Pack it. They will cook to nothing. Fill the pot.
Sneak in a 1/4 cup of sugar and pretend no one saw you. Cook another 1-2 hours.
Meanwhile, you've added hot chilies to vinegar to macerate.
Serve the greens with beans cooked in ham, fried potatoes, and fried corn cakes. Use the chili-vinegar as a fine exclamation point on your greens.
My grandmother also had green chili-green tomato relish on the table to heap upon those beans.
Slabs of butter melting on the hot corncakes, of course.
Bone Appy!
From my childhood, they are very tasty prepared thus:
Clean the greens. This means getting out in the yard with your washtubs and the garden hose. Greens days were almost a holiday as a child.
Remove any large stems.
Add a smoked ham hock or a finished ham bone with some meat attached to a large pot. Bring to a boil and simmer 1-2 hours.
Add 1 chopped onion and a chopped head of peeled garlic.
Return to simmer and start feeding the mustard greens into the pot. Pack it. They will cook to nothing. Fill the pot.
Sneak in a 1/4 cup of sugar and pretend no one saw you. Cook another 1-2 hours.
Meanwhile, you've added hot chilies to vinegar to macerate.
Serve the greens with beans cooked in ham, fried potatoes, and fried corn cakes. Use the chili-vinegar as a fine exclamation point on your greens.
My grandmother also had green chili-green tomato relish on the table to heap upon those beans.
Slabs of butter melting on the hot corncakes, of course.
Bone Appy!
melissa-dallas
Well-known member
Ooh, bonus points for a Southern guy who "gets" beans with chow chow!