This is mainly cooked along side any roast whether it be beef, or pork but can be added to any dinner menu. I serve this with an addition option of wine vinegar which my husband really enjoys to sprinkle over the greens. If you really like greens like I do, I find leftovers make a great sandwich addition. Simply heat up and place greens on toasted bread and add some sliced roast beef.
This is my favorite way to cook pretty much any leafy green, whether they are quick or long cooking greens. I use kale, mustard greens or collard greens mostly , all of which work really well with this dish. This recipe does require some time, an hour and twenty minutes all together but it’s worth the wonderful taste. My family really enjoys this and with a non stop growing supply of greens in my garden we have it often. If you use collard greens, use young ones so they won’t require more cooking time. Kale and mustard greens are more tender to begin with so they don’t require as much cooking time as a full collard leaf.
Tender Mustard Greens
1/2 cup chopped up leftover ham or cooked bacon
1 cup chopped onion
3-4 garlic gloves chopped
3-4 cups chicken broth
2 1/2 lbs Mustard Greens with tough stems removed and shredded. You can use either kale or collards in place, only young collards though. if not your cooking time with lengthen until they are tender.
1 teaspoon salt
1 teaspoon pepper
**How to cut up greens- Take the freshly washed green leaf and lay it down. Layer about four others other top. Chop off the end stems then starting at the side of all the leaves take hold and start rolling up. You’ll create a leaf log and are ready to cut them into shreds, much like a paper shredder cuts up paper. Repeat with about 4-5 leaves at a time until you have finished.
Heat up the leftover ham or cooked bacon in a tablespoon bacon grease and or lard (tablespoon of butter will work as well) Heat and cook about 10 minutes stirring around. Transfer the ham/bacon out of the pan but leave all drippings in the pan. Add onions and garlic along with a pinch of salt. Cover and cook until the onions are soft but not browned. Add in the broth and greens along with pepper. Stir it in and bring to a boil. Reduce the heat and cover cooking on simmer for about 45 minutes or until greens are tender. Remove the lid once again and increase the heat to high to reach a boil. Stir often until the liquid reduces- about 10 to 15 minutes.A little liquid is fine you just want it to reduce down. The greens will be very moist and tender.