|
Texas Mustard Greens Source: The New York Times Heritage Cookbook Servings: 4
2 pounds tender mustard greens 1 ham hock or 1/3 pound salt pork 1 onion -- chopped 2 cups water -- approximately Salt -- to taste 1 teaspoon sugar -- optional
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.
|