BRAISED MUSTARD GREENS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large Dutch oven over medium heat. When the oil is hot, add the onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook until fragrant, another 2 minutes. Add half of the mustard greens, season with salt and pepper, and cook, stirring, until the greens are wilted and reduced in volume by half, about 5 minutes. Add the remaining greens and season with more salt and pepper; cook again until the greens are wilted and evenly incorporated with the onions and garlic.
- Add the chicken stock, vinegar and ham hock to the pot and bring to a boil. Turn the heat to low, cover, and cook at a slow simmer for 1 1/2 hours, stirring halfway through. The greens are done when the stock has almost completely reduced and the ham hocks are tender when pierced with a pairing knife.
- Remove the ham hocks to a cutting board and pull the meat from the bone with two forks. Discard any fat and skin, and then stir the shredded meat back into the greens. Season with salt and pepper to taste. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Miriam Edet
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.
Silvana Torik
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the flavor of the greens.
Martha Soto
[email protected]This recipe is easy to follow and the end result is delicious. I highly recommend it!
Borkot Ullah
[email protected]I've never had braised mustard greens before, but this recipe made me a fan. The greens were tender and flavorful, and the sauce was perfect.
Radhika Tamang
[email protected]This dish is a great way to get your daily dose of vegetables. The mustard greens are packed with nutrients.
SO SWEET SWEETY
[email protected]I'm not a big fan of mustard greens, but I thought I'd give this recipe a try. I was pleasantly surprised! The greens were actually really good.
Ovimani Raj Konna
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The greens are always tender and flavorful, and the sauce is delicious.
Godswill Ebuka
[email protected]This recipe is a great way to use up leftover ham. The smoky flavor of the ham really complements the bitterness of the greens.
Steven Williams
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique flavor of the mustard greens.
Jayme Alberts
[email protected]These greens were a bit too spicy for my taste, but I still enjoyed them. I think next time I'll use less red pepper flakes.
Sherry Baxter
[email protected]I've never cooked mustard greens before, but this recipe made it really easy. The instructions were clear and concise, and the end result was delicious. I'll definitely be making this again.
daser FF
[email protected]These braised mustard greens turned out amazing! The flavors were so rich and complex, and the greens were perfectly tender. I served them with roasted chicken and mashed potatoes, and it was a hit with the whole family.