Monday, September 19, 2011

Recipe: Creole Mustard Greens

Makes an interesting presentation

I've been on a "greens" kick lately and after the Collard Green Recipe was a success dad mentioned that he had never had mustard greens before and neither had I.  So I decided to look into it and find something that sounded at least halfway decent.  I'm sorry, I really don't cook my greens with ham hocks, salt pork, fatback or smoked turkey legs because I can't stomach the 2 weeks worth of sodium intake that using such meats adds to the recipe.  I do, however, like using bacon and after digging up the collard greens recipe last week I found out using bacon is Creole Style.
Excellent, I love anything having to do with New Orleans having spent time there back in the 90's so the search was on.  I didn't have to look far before I found a recipe on the Cut 'n Clean Website.  We don't seem to have that brand around here but I used Glory Mustard Greens which were fine once the stems were picked out.

Creole Mustard Greens

1/4 cup chopped pecans
1 (1-pound) bag Cut `n Clean Greens Mustard Greens
2 pieces thick, smoky bacon
1 tablespoon olive oil
2 cloves garlic, minced
1 medium red onion, chopped (about 2 cups chopped onion)
3 tablespoons low-salt, non-fat chicken stock
2 tablespoons Creole mustard (or sweet, hot, chili mustard)
1 tablespoon honey
1/2 teaspoon Creole spice mix (no-salt variety if possible)
1 teaspoon vinegar

Preparation

Toast pecans on a cookie sheet in a 350-degree oven for 5 or so minutes. Remove from oven and set aside. Turn oven off.

Rinse mustard greens, drain in a colander and place in a microwave-safe container with a lid. Micro cook on high for about 7 minutes, stirring once halfway through. Remove from oven and set aside.

Meanwhile, in a 12-inch non-stick skillet or wok over medium heat, cook bacon until crispy, about 5 minutes. Remove bacon from pan and lay on a paper towel. When cool, crumble and reserve.

Add olive oil to the bacon drippings in the skillet and heat. Add onion and sauté over medium heat for 5-7 minutes, until softened, stirring occasionally. Add garlic and sauté for an additional minute.

To the garlic-onion mixture, add chicken stock, Creole mustard, honey, Creole spice mix and vinegar. Add cooked mustard greens and stir to mix well. Reduce heat to low, cover and cook for 6-7 minutes more, until leaves are tender. Garnish with crumbled bacon and chopped pecans.

Serves 4.


Dad and I both thought the recipe was awesome although next time we make them we will omit the pecans as they were a bit pricey and didn't really add much to the flavour. I also omitted the olive oil as the bacon sweat off more than enough fat to fry the onion.  For a condiment try peppercorn vinegar or Tabasco.  Here's the nutritional information:

See That? "Nutritional Grade 'A'"


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