A few words about mustard greens (and any greens, really). First, start with good greens. Seems obvious, doesn't it. Those big packages of "pre-washed/pre-chopped" greens often yield mostly stems. It's better to buy them loose, even though it's more work (or get them from a local farmer like we do!). And I gotta tell you: the greens we get from the Colvins are gorgeous with all this purple and green. They turn just plain green when cooked, though.
Then I just slice off the stems--I don't worry if it's not perfect. If your stems aren't big, you may not need to do this at all.
Simple Braised Mustard Greens
(note the ratio, here; you can adjust this recipe up or down quite easily)
- 1 pound washed greens, chopped
- 4 c. water
- 2 t. Paula Deen's house seasoning
- Chop stems off and chop greens if you haven't.
- Bring water to a boil in a large pot.
- Add seasoning and greens, stirring until all greens have wilted (this will just take a minute or so).
- Cover and simmer over medium-low heat for about 10 minutes. Baby greens will take less time. You want greens to be tender but not mushy.
- Drain and serve!