The main thing to remember with mustard greens is to wash them thoroughly. There are large amounts of dirt and sand on greens and if you don't soak them well enough the greens will have bits of grit, which are less than pleasant to eat. I normally make about 2 bunches of mustard greens for a typical meal. While this might sound like a lot, they break down significantly and shrink a great deal.
- 2 bunches Mustard Greens
- Tony Chachere’s seasoning or any Seasoning Salt to taste, normally 1-1 1/2 tsp.
- Ham Hock, Smoked Turkey Leg, or Slab Bacon. I have even used sliced ham when I had nothing else.
- Enough water to cover about 1/4 of a stock pot
Mustard greens have become a stable in my house and are very easy to prepare. A great way to get vegetables into your family's diet and are yummy with cheddar biscuits or homemade bread to dip the potlikker. A great homemade, comfort food!