My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, June 7, 2010

Mustard or Kale Greens

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.

Mustard/Kale Greens
6-8 servings
print recipe

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.

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