Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Texas Mustard Greens
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- #82474
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds tender mustard greens
1 ham hock
OR
1/3 pound salt pork
1 onion, chopped
2 cups water (approximate)
salt
1 teaspoon sugar, optional
directions
Wash the mustard greens in several changes of water. If there are tough stems, break them off and discard.
Place the greens in a kettle and add the ham hock or salt pork. Add the onion, water, and salt. There should be enough water barely to cover the greens. Bring to a boil and simmer 2 hours.
When ready to serve, drain and sprinkle with sugar if desired. Toss and serve hot. Many people enjoy mustard greens sprinkled lightly with vinegar.
added by
melanie
nutrition data
Nutritional data has not been calculated yet.
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