|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 8g||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These are delicious with fresh baked cornbread and pepper sauce or vinegar. Buy well-cleaned greens or wash them in at least 3 changes of cold water to get rid of all of the grit. Even if the bag claims they are washed or cleaned, rinse them to make sure there is no grit clinging to the leaves.
Another option is these easy mustard greens with bacon and Cajun seasonings.
- 1 tablespoon vegetable oil
- 2 to 3 ham shanks or a meaty ham bone or ham hocks
- 1 1/2 cups onion (chopped)
- 2 cloves garlic (minced)
- 2 pounds mustard greens (thoroughly washed, tough stems removed, coarsely chopped)
- 1 1/2 cups chicken broth
- 2 teaspoons Worcestershire sauce
- Optional: pepper vinegar sauce (to taste)
- Optional: salt and pepper (to taste)
In a large pot or Dutch oven, heat oil over medium heat.
Add the onions, ham shanks or ham bone; cook, stirring, until onions are wilted.
Add the garlic and cook for 1 minute longer.
Add the chicken broth and bring to a boil.
Add the mustard greens, a few handfuls at a time, adding more as the first batch wilts.
Reduce heat to medium-low; add Worcestershire sauce and a dash of hot pepper sauce.
Cook, uncovered, for 20 minutes. Cover and simmer for about 30 to 40 minutes longer.
Taste and add more pepper sauce, salt, and pepper, as needed.
Serves 4 to 6.
*If you can't find pepper sauce or pepper vinegar in your area, you can make it quickly. Fill a washed and sterilized jar with small hot peppers. Bring about 1 cup of vinegar (as much as will cover the peppers) to a boil and then pour over the peppers. Cover and store in the refrigerator. For hotter pepper sauce, cut a slit in some of the peppers or slice a few of them.