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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Wash the greens carefully about 5 times (like spinach, they can hide an
incredible amount of grit) by soaking, then swishing in the water, then
shaking out above the water and checking for dirt in the water. Repeat
until there has been no grit twice. Now, a hand-sized clump at a time,
slice into thin strips (about 1/2 inches wide is fine).
Cook the bacon in a deep dish to render the fat. Remove the bacon and
saute the onion slices until they are just beginning to turn brown. Add the
sliced greens and stir over medium heat until they wilt, then add the
reserved bacon and cover the dish. When cooked, add pepper and vinegar,
then serve.
How long you allow mustard greens to cook is a matter of taste.
Traditionally, they are cooked to death (in excess of an hour). I prefer
them cooked for about 10-15 minutes after wilting. It is not usually
necessary to add water, but do not allow them to dry out. There should be
some "pot liquor" in the bottom when you're done, which people normally
fight over.
NOTES:
* Cooked mustard greens with bacon and onion -- Lucky you! Down home
mustard greens!
: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.
: Richard Newman-Wolfe (nemo@rochester)
: University of Rochester Computer Science Department
: (pass the cornbread and the field peas, please)
: Copyright (C) 1986 USENET Community Trust
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