SAKE-BRAISED MUSTARD GREENS WITH SESAME RECIPE
Use less-spicy kale instead of mustard greens if you prefer a milder side dish-or try a mixture of both.
Provided by The Wolf's Tailor, Denver, CO
Yield 8 servings
Number Of Ingredients 7
Steps:
- Pour oil into a large high-sided skillet, add garlic, and set over medium heat. Cook, stirring often, until garlic is barely golden, about 2 minutes.
- Add a third of the greens to skillet and toss to coat with oil and garlic. Cover skillet with a lid and cook until greens are slightly wilted, about 2 minutes. Uncover skillet; add sake and another third of greens and toss to combine. Cover and cook until greens are slightly wilted, about 2 minutes, then add remaining greens. Cover and cook until slightly wilted, about 2 minutes. Remove lid from skillet, add lemon zest to greens, and continue to cook, stirring often, until greens are completely wilted and tender and most of the liquid has evaporated, about 2 minutes. Season with salt.
- Transfer greens to a serving bowl and top with sesame seeds.
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.
BRAISED MUSTARD GREENS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.
BACON-BRAISED MUSTARD GREENS
Provided by Julia Reed
Categories weekday, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.
- Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid.
- Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 407 milligrams, Sugar 10 grams, TransFat 0 grams
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