Clay's Kitchen : Brassicas and Leaf Vegetable Recipes

Brassicas and Leaf Vegetable Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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A Young Lady's Mustard and Collard Greens

Recipe from: Chelly Bo
Servings: 8 to 10

This is very easy to prepare and cook. The steps are simple yet you will still get that wonderful taste just like grandma's cooking. I hope you enjoy this recipe. I am aiming to inspire young women to get in the kitchen and cook! I am 23 years old and i come from a family of cooks and I learned from the best.

4 bunches collard greens
4 bunches mustard greens
1 red onion, sliced
1 white onion, sliced
8 ounces salt pork or ham hocks, chopped
2 garlic cloves, sliced
garlic salt
¼ cup Star's garlic flavored red wine vinegar
2 tablespoons vegetable oil
5 cups water

Clean the greens throughly. you can do this by either rinsing them in cold water or filling the sink with water and sort of rub the leaves by hand. next remove the thick center stalk from the greens and any thick veins. you can do this by tearing or cutting the greens. discard the stalks. once finished squeeze the excess water out of the greens then set them aside.

In a medium pot, put the oil on medium heat til hot. next cook the red onion, white onion and hamhock/salt pork for about 8 minutes. turn the heat down to low and add the garlic. let the meat simmer for about 20 minutes. wait until you see the fat cook off of the meat and mix with the onions. this will be the base for your greens. next remove any excess fatty meat and discard. you may leave a few meat portions in the pot if you desire.

Now stuff the greens into the pot. do not worry if the pot is overfilled as the greens will cook down quickly. add the water and vinegar to the pot and bring it to a boil. cook on medium heat until all the leaves wilt or get soft. turn the greens occasionally for even cooking. after about 10 minutes turn the heat down to simmer. add garlic salt and pepper to taste. check the broth periodically and and the seasoning as needed. cook about 2½ hours. the mustard greens will be tender before the collards. check the collars for tender consistency.

Serve hot and enjoy.

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