For Recipe Weekend this weekend, I’m going to share the blessings of a new chef I’ve discovered - and how she changed my lunchbox...
Recipe Weekend: Maddie’s Southern Greens
Part 3 in our 'Eat Your Greens' Series
Maddie writes: It is harder to get my husband to eat greens than it is to get my 4 year old daughter to do it. His dad was the cook growing up in Wyoming. His idea of green was creamed peas...? He still doesn't enjoy spinach unless it's a dip BUT the man LOVES my mustard greens. When on his plate he saves that bite for last every time, which means it was his favorite of the meal.
Maddie’s Variation on Southern Greens
(I use mustard greens with this recipe. The collards from our garden only need need a quick saute - no tony's, chicken stock, or honey necessary, where as the mustards are such a strong crazy flavor, I like to cook them down longer in the chicken stock, and don't forget to salt them A LOT less than other greens.)
- 1 TB olive oil
- 1 small onion or 3 shallots
- 1 pinch of red chile flake
- 2 cloves garlic
- 1 bunch of Mustards Greens chopped
- pinch of salt
- Tony Chachere's cajan seasoning
- 1/2 cup of chicken broth or veggie stock
- optional: dash of worcestershire sauce
- a drizzle of honey
Clean your greens: I remove most of the vein and stem, chop into 2in pieces, and use my salad spinner to rinse and DRY. Cut your onion into large 1/2 slices, chop your garlic cloves and have everything ready.
- Add olive oil to a large pan and saute onions for a few minutes until they start to brown.
- Add garlic, red chile flake, and mustard greens and saute a few minutes together. Season with salt and tony's and then add stock and worcestershire sauce (optional). Simmer covered a few minutes; taste and season more if necessary; then simmer uncovered a few more minutes and they are ready. Cook down about 20 mins until greens are tender.
- Drizzle with honey right before you turn the heat off to serve.
Mustards have such a strong flavor, they don't need much salt, if any, and the longer cooking time with chicken or veggie stock and a dash of worcestershire sauce really develop a deep rich flavor. Mustard greens still taste southern without the pork!
For Southern Collard Greens: A fast Green Recipe... you can leave out the stock, worcestershire sauce, and honey. Follow the same directions but you only need to saute these about 10mins and they are done. The flavor profile is different. These are very mild greens compared to the mustards.
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