Ridiculously Good Greens Recipe 🥬
My grocery store ran out of collard greens and I resorted to using mustard greens…and created a bangin’, peppery, smoky, flavorful bowl of greens?!!
If you want to impress your family at the next holiday gathering, you should definitely try this!
Mustard greens cook faster than collard greens. They’re also a bit naturally peppery in flavor. But most importantly, they won’t be sold out in grocery stores the week of Thanksgiving or Christmas.
Ingredients
• ½ large white onion, diced
• 3 tbsp minced garlic
• 1.5 lbs mustard greens, stems removed, cut into small pieces, and cleaned
• a little white vinegar and salt (for cleaning greens)
• ~1 lb smoked pork neck bones
• ¼ cup Cajun seasoning (Slap Ya Mama or similar)
• 3 cups water
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 2 tbsp chicken bouillon seasoning
• a little salt, as needed
Instructions
1. Prep and clean the greens: After removing the stems and cutting the greens into small pieces, place them in a large bowl. Cover with water and add a splash of white vinegar and some salt. Mix them around and let them sit for a few minutes. Strain and rinse well.
2. In a large pot, sauté the garlic and onion until fragrant and slightly softened.
3. Add 2 cups of water, the chicken bouillon, pork neck bones, and Cajun seasoning. Bring to a simmer, lower the heat, and cook for about 45 minutes.
4. Stir in the apple cider vinegar and sugar.
5. Add the greens in batches, letting each portion cook down before adding more. Cover the pot and cook on medium-low heat for about 30 minutes.
6. Remove the pork neck bones, cut off any good meat (discarding fat and bones), and return the meat to the pot. Stir and adjust seasoning if needed.
How do you make yours?
@Lemon8 Food #holidayeats #lemon8challenge #holidaymealideas #appetizerrecipe #easyappetizer
If you're looking to switch up your leafy greens this holiday season, mustard greens are an excellent choice. They cook quicker than collard greens and offer a naturally peppery, slightly bitter flavor that pairs beautifully with smoky and savory ingredients like pork neck bones. To make your greens extra flavorful, start by thoroughly cleaning the mustard greens with a mixture of water, white vinegar, and salt. This not only removes grit and dirt but can also mellow the bitterness slightly. Then, sautéing diced onion and minced garlic in a bit of oil until fragrant creates a flavorful base for your dish. Using smoked pork neck bones adds rich depth and a smoky undertone to the broth that complements the kick from Cajun seasoning perfectly. Cooking these ingredients low and slow allows the flavors to fully develop, and adding apple cider vinegar and sugar balances the heat and acidity for a well-rounded taste. Adding the greens in batches is key; allowing each portion to wilt down before adding more ensures even cooking and a tender texture. Removing the pork neck bones to shred any meat and discarding excess fat elevates the dish with extra protein and reduces greasiness. Overall, this mustard greens recipe offers a delicious, peppery, smoky alternative to traditional holiday greens that won’t be sold out during busy times. With simple ingredients and straightforward steps, it’s easy to whip up a crowd-pleasing side dish that adds color and flavor to any holiday table. For those who enjoy experimenting, try varying spice blends or adding a splash of hot sauce for extra heat. Sharing your own greens preparation tips can inspire new favorites in your family gatherings.
