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
Okay, so you've tried my CRAZY GOOD GREENS recipe with smoked pork neck bones and mustard greens, and I bet you loved it! But maybe you're wondering about a few things, especially if you're new to cooking greens or looking to switch things up. Let me share some extra tips and tricks I've picked up along the way. First, let's talk about the flavor profile, especially for those wondering, "is mustard greens bitter?" It's true that mustard greens have a more distinct, peppery bite compared to collard greens. Some might even perceive it as slightly bitter. But that's where the magic of a good recipe comes in! The apple cider vinegar and sugar I use in my recipe aren't just for balance; they really help mellow out that peppery edge, leaving you with a rich, savory, and subtly sweet dish. If you find your mustard greens too bitter, don't be afraid to add a tiny bit more sugar or vinegar at the end, tasting as you go. Many people love collard greens for their milder taste. If you prefer that, feel free to swap them in! Just remember, collard greens typically need a longer cooking time – sometimes an extra 30-60 minutes – to get that melt-in-your-mouth tenderness. Now, about those smoked pork neck bones and the question of boiling meat for greens or pork neck simmering in pot. Getting the most flavor from your pork is crucial. When I'm simmering those neck bones with the diced onions, minced garlic, chicken bouillon, and Cajun seasoning, I'm not just cooking the meat; I'm building the foundation of flavor for the entire dish. Don't rush this step! The longer those bones simmer, the more that smoky, savory goodness infuses into the broth, which then permeates every single chopped mustard greens leaf. You want the pork to be fall-off-the-bone tender. This means the meat will easily shred when you remove it, adding fantastic texture back to your bowl of greens. If you're using a different cut like smoked ham hocks or even bacon, the principle is the same: render out that fat and build that deep, smoky base first. Speaking of alternatives, I often get asked about mustard greens with smoked turkey. Absolutely! Smoked turkey wings or legs are a fantastic substitute for pork neck bones, especially if you're avoiding pork or need a lighter option. The cooking process is very similar. Just ensure you simmer the smoked turkey until it's incredibly tender and the meat falls easily from the bone – usually 1.5 to 2 hours, similar to the pork neck bones. Shred the meat and return it to the pot just like you would with the pork. The flavor will be slightly different, perhaps a bit less fatty but still wonderfully smoky and savory. Finally, let's talk about preparation to get that perfect mustard greens chopped bowl. Cleaning your greens thoroughly is non-negotiable. Mustard greens can sometimes hold a lot of grit, so that initial vinegar and salt soak, followed by multiple rinses, is key. And don't skimp on cutting them into small, manageable pieces. This helps them cook down evenly and makes for a much more pleasant eating experience. Imagine trying to eat long, stringy greens – not fun! When you add them in batches, letting each portion cook down, you ensure everything fits in your pot and gets evenly cooked. These greens, whether you make them with pork or turkey, are so much more than a side dish; they can truly be a green main dish alongside some cornbread or a scoop of rice. I've even served them over grits for a comforting meal. They're hearty, packed with flavor, and surprisingly versatile. Give these tips a try, and you'll be making "ridiculously good greens" every time!