Would you believe you can make mustard or kale greens WITHOUT bacon grease or salt pork? I would never have belived it. These are sooo good make plenty because they are even better left over.
The whole secret is fresh greens, I mean produce stand fresh. Of course mine came from my favorite produce stand owned by Pat and David Biddle, only a mile from the house. This is the time of year here in Kentucky that the greens are tender and beautiful.
1 cup thinly sliced onions
2-4 cloves of garlic, minced
2 tablespoons olive oil
2-3 pounds mustard greens, washed well and torn into large pieces
3-4 tablespoons chicken broth or vegetable broth
House Seasoning to taste
1 teaspoon olive oil for finishing
In a large skillet, saute' onions in olive oil over medium heat until the onions begins to brown and caramelize, 5-10 minutes. Add the minced garlic and cook a minute more.
Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Kale will take a little longer to cook. Toss with 1 teaspoon of olive oil. Season with House Seasoning or salt and pepper.