Braised Mustard Greens
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Another satisfying southern classic rooted in family tradition. From growing mustard greens in my grandfather’s garden to cleaning them together in my grandmother’s kitchen, braised mustard greens have always been a traditional staple for my family. It’s always on the menu for Thanksgiving and just for comfort we roll it out throughout the year too!
I’m happy to share this delicious recipe with you to bring a delicious taste of the south and family ties to your home. Packed with creole seasoning and slow cooked to tenderness, these greens will be your new favorite go to vegetable. And you absolutely must serve it with cornbread for the full experience!
No shade to the collard green or turnip green folks but mustard greens are at the top!
Braised Mustard Greens
Ingredients
-32 oz curly mustard greens or 4 bunches fresh Mustard Greens
-2 smoked ham hocks
-2-4 tbsp salt
-1-3 tsp black pepper
-2-3 tsp cayenne pepper
-3 tbsp Tony’s Spice n’ Herbs Creole Seasoning
-1/4 tsp rice vinegar or white vinegar
-1 tsp sugar
-2 tsp garlic powder
-2 tsp onion powder
Directions
1. Add ham hocks to pressure cooker and cover with water (10-14 cups depending on the size of your cooker and meat). Seal and cook for 30 minutes on high.
2. Wash and prepare your greens. Remove large stems. Wash thoroughly.
If using fresh greens, remove from the stem by folding in half and tearing the greens away from the stem down towards the tip. Cut greens into pieces once cleaned.
3. When meat has finished cooking, add 4-5 cups of the broth to an empty pot and bring to a boil. Add in your greens and ham hocks.
4. Cover and allow greens to begin to get tender.
5. As greens cook, reduce heat and add seasonings.
a. Vinegar is to remove the natural bitterness of the greens.
6. Season to taste and continue cooking greens until tender.
Add to cart and checkout for full PDF download.
Another satisfying southern classic rooted in family tradition. From growing mustard greens in my grandfather’s garden to cleaning them together in my grandmother’s kitchen, braised mustard greens have always been a traditional staple for my family. It’s always on the menu for Thanksgiving and just for comfort we roll it out throughout the year too!
I’m happy to share this delicious recipe with you to bring a delicious taste of the south and family ties to your home. Packed with creole seasoning and slow cooked to tenderness, these greens will be your new favorite go to vegetable. And you absolutely must serve it with cornbread for the full experience!
No shade to the collard green or turnip green folks but mustard greens are at the top!
Braised Mustard Greens
Ingredients
-32 oz curly mustard greens or 4 bunches fresh Mustard Greens
-2 smoked ham hocks
-2-4 tbsp salt
-1-3 tsp black pepper
-2-3 tsp cayenne pepper
-3 tbsp Tony’s Spice n’ Herbs Creole Seasoning
-1/4 tsp rice vinegar or white vinegar
-1 tsp sugar
-2 tsp garlic powder
-2 tsp onion powder
Directions
1. Add ham hocks to pressure cooker and cover with water (10-14 cups depending on the size of your cooker and meat). Seal and cook for 30 minutes on high.
2. Wash and prepare your greens. Remove large stems. Wash thoroughly.
If using fresh greens, remove from the stem by folding in half and tearing the greens away from the stem down towards the tip. Cut greens into pieces once cleaned.
3. When meat has finished cooking, add 4-5 cups of the broth to an empty pot and bring to a boil. Add in your greens and ham hocks.
4. Cover and allow greens to begin to get tender.
5. As greens cook, reduce heat and add seasonings.
a. Vinegar is to remove the natural bitterness of the greens.
6. Season to taste and continue cooking greens until tender.
Add to cart and checkout for full PDF download.
Another satisfying southern classic rooted in family tradition. From growing mustard greens in my grandfather’s garden to cleaning them together in my grandmother’s kitchen, braised mustard greens have always been a traditional staple for my family. It’s always on the menu for Thanksgiving and just for comfort we roll it out throughout the year too!
I’m happy to share this delicious recipe with you to bring a delicious taste of the south and family ties to your home. Packed with creole seasoning and slow cooked to tenderness, these greens will be your new favorite go to vegetable. And you absolutely must serve it with cornbread for the full experience!
No shade to the collard green or turnip green folks but mustard greens are at the top!
Braised Mustard Greens
Ingredients
-32 oz curly mustard greens or 4 bunches fresh Mustard Greens
-2 smoked ham hocks
-2-4 tbsp salt
-1-3 tsp black pepper
-2-3 tsp cayenne pepper
-3 tbsp Tony’s Spice n’ Herbs Creole Seasoning
-1/4 tsp rice vinegar or white vinegar
-1 tsp sugar
-2 tsp garlic powder
-2 tsp onion powder
Directions
1. Add ham hocks to pressure cooker and cover with water (10-14 cups depending on the size of your cooker and meat). Seal and cook for 30 minutes on high.
2. Wash and prepare your greens. Remove large stems. Wash thoroughly.
If using fresh greens, remove from the stem by folding in half and tearing the greens away from the stem down towards the tip. Cut greens into pieces once cleaned.
3. When meat has finished cooking, add 4-5 cups of the broth to an empty pot and bring to a boil. Add in your greens and ham hocks.
4. Cover and allow greens to begin to get tender.
5. As greens cook, reduce heat and add seasonings.
a. Vinegar is to remove the natural bitterness of the greens.
6. Season to taste and continue cooking greens until tender.
