Mustard Greens Recipes
Maxine Said:
is there a mustard pickle recipe using green&yellow beans and/or cucumbers?We Answered:
mustard-pickles recipeDate: Thu, 04 May 2000 14:30:30 -0600
From: Wagner Mitchell Family (wagmitfam@sk.sympatico.ca)
Message-ID: (3911DDE5.824172E6@sk.sympatico.ca)
Mustard Pickles
1 + 1/2 quarts sliced cukes
1 pint sliced onions
1 pint sliced carrots
1 quart cut green beans
1 quart cauliflowerets
1/2 cup chopped red pepper
1/2 cup pickling (coarse) salt
1 pint vinegar
3/4 cup water
2 cups sugar
1 + 1/2 Tbsp celery seed
1/2 tsp ginger
1 Tbsp. turmeric
1/2 cup flour
2 Tbsp mustard powder
Place cukes and onions in large glass, stainless steel or enamel bowl.
Sprinkle with pickling salt. Let stand at least one hour.
Meanwhile, cook remaining veggies until tender crisp. Drain well.
Drain cukes & onions mix. Rinse with cold water. Drain again.
Prepare sauce:
Place vinegar, water and sugar in a large pot. Mix dry ingredients
together and whisk a little at a time into the vinegar mixture. Cook until
thick, stirring often. Add all veggies and bring to full boil.
Pour into sterilized jars, seal and process in a boiling water bath 10
minutes for pins or 15 minutes for quarts.
Makes 8 pints.
Glenn Said:
Looking for a South-East Asian recipe for Pickled Mustard Greens.?We Answered:
I blanched the mustard greens, cooled them, sliced into 1/2" strips; mix with turmeric, some beer, brown sugar, shredded carrots, garlic. Let ferment for a few days, then refrigerate--will keep for quite a while in the 'fridge.==
Note: I am not 100% certain of the source of this recipe, but I believe it's from a Burmese cookbook, perhaps written by Copeland Marks.
Mon-Nyin Chin
Fermented Mustard Pickles
1 bunch of Chinese mustard greens, about 1.5 lbs
2 carrots, sliced thin diagonally, about 3 cups (I use an inexpensive mandoline to shred them)
1/2 lb shallots, peeled
2 tsp dried red hot chili flakes (I used Korean hot pepper flakes)
2 tsp salt
2 tsp brown sugar
1/2 tsp ground turmeric
1 cup beer
1. Rinse the mustard leaves in water, leaf by leaf, to remove any sand. [HK note: they do tend to have a lot of sand.] Soak the leaves in hot water for 15 minutes to wilt them. Drain well and cut into 1/4 in. wide slices.
[Howard note: I always begin by blanching mustard green heads, whole, for 30 seconds or so; then I plunge into cold water.]
2. Mix all ingredients together in a bowl. Squeeze and press the vegetables together in a sort of kneading motion for 10 mins. This will integrate the flavorings with the vegetables.
3. Cover the bowl and let the pickle ferment in a warm place or at room temp for 3 days, then pack in covered jars. The pickle may be kept refrigerated for a month or more.
Serve at room temp with any kind of Burmese food, but especially with Burmese-style fried rice.
Makes 1 pint.
Loretta Said:
Recipes Green Tomato Mustard Pickles?We Answered:
INGREDIENTS:4 quarts sliced green tomatoes, loosely packed
1 quart sliced onion, loosely packed
1 cup pickling salt, divided
2 pounds light brown sugar
6 cups vinegar (5% acidity)
2 small red chile peppers
1/3 cup mustard seeds
1/4 cup celery seeds
1 teaspoon ground black pepper
1 tablespoon whole allspice
2 teaspoons whole cloves
PREPARATION:
Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice.
Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.
Kelly Said:
mustard greens?We Answered:
You won't need much salt pork for 3 bundles.Take the piece you bought at the store and cut it in half.Take that piece and cut it into small strips.Brown them slowly, you want the grease to season the greens.When good and brown add 1 cup hot water to the pot.Now add the clean-washed-chopped up greens to the pot(slowly and stirring)Put the lid on and cook for a good 30 mins.As the greens cook down, you add more.You will smell them when they are good and tender.Now this is up to you, but since these are mustards, I sprinkle a pinch of sugar on mine--so they are not too strong..GO GET THE CORNBREAD AND EAT UP...Marian Said:
What do you do with a can of mustard greens?!?We Answered:
Are they the seasoned kind, or just plain? Plain ones can be jazzed up with some sauteed onions, garlic, salt, pepper, and red pepper, while the cajun style can just be heated up as-is. Serve with a splash of vinegar or lemon juice. They go great with black-eyed peas and cornbread. Yum!Carole Said:
Justin Wilson's Mustard Green Recipe?We Answered:
Mustard Greens Au Vin4 bunches fresh mustard greens
2 to 3 cups sauterne wine
Olive oil
Salt
Fresh green hot pepper or Louisiana Hot Sauce
Clean greens well by washing three times. Cover bottom of pot (preferably an iron pot) with about 1/8 inch olive oil. Place greens in pot and pour wine over them. Put one whole pod of green hot pepper or one teaspoon of Louisiana Hot Sauce (cayenne) in pot. Salt to taste. Cook until greens are tender and seasoning has permeated them. If any additional liquid is needed, add water.
This recipe may also be used for fresh spinach or turnip greens. Serves eight.
Don’ forgot to drink the pot likker.
Wanda Said:
Cabbage ! Greens ! Lettuce ! I need Recipes.?We Answered:
Old school greenstake 2 turkey butts and boil them with diced onion 1/8tsp crushed red pepper for 1/2 hr added cleaned and chopped collard greens, and chopped turnips cook for 2 hours on medium make sure water doesn't boil out, last 1/2 hr add 1 ounce of chopped okra cook for until tender.Serve with corn bread.
Cabbage
Take fat back ( thick bacon) diced and saute in skillet 1/8 tsp .crushed red peppers 1/8 cup diced onions add 2 and 1/2 cups water bring to boil, add shredded cabbage at least 4 & 1/2 cups, let cook on simmer for 1hr add 2 teasponn of bacon fat to cabbage. Enjoy
OKRA: take 1c Okra and 1/2c Diced tomato's and 1/4c diced onions and 1/2 cup cooked black eyed peas Saute okra and onions for 5 min in bacon fat and added black eye peas toss serve as a salad on the side to cabbage
Fried Okra
slice okra sit in seasoned buttermilk for 5 min drain and dreg through flour mixed with corn meal( more flour than corn meal)
seasoning of choice shake off extra coating and deep fry, drain & eat