MUSTARD GREEN JAMBALAYA Recipe
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Ingredients: |
Ingredients: 2 14 oz cans of mustard greens (drained and squeeze as much of the liquid out of it as possible, holding back a cup or two of the liquid). This is really great with fresh mustard greens but I have no idea how many bunches of mustard greens to tell you to start with. Mustard greens reduce like spinach does so it takes a whole heap of fresh ones. Any of my cousins/Aunts care to define “heap” here?
½ pound of bacon cubed (or more if you really like a lot of bacon/bacon grease). I actually cook a pound of bacon, but I don’t use all the grease.
½ medium onion (white or yellow) chopped
Tony’s Seasoning to taste
Cooked short-grain rice (I cook two cups, but you don’t always need that much because everyone likes their mustard greens-to-rice ratio different). Tonight I’m using Arborio rice and one cup of the mustard green liquid and two cups of water (per directions from the Internet). I’ll let you know if it’s a good combination later). I also add about a teaspoon of salt at the start.
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Directions: |
Directions:Fry the bacon pieces to crispy. Skim off ¼ to ½ cup of the bacon grease. If your greens are dry, you can always add more.
Add the diced onion and cook until the onion is wilted.
Add the drained and de-liquidized mustard greens and break up into the bacon/onion mixture. And stir until mixed well.
Let it scorch a little (for you foodies – that’s caramelize). Stir and repeat two or three times.
I add 1 or 2 tablespoons of water or the mustard green liquid back in and let it cook down for a couple of minutes. As long as you don’t actually burn the greens, you can scorch and simmer them to your heart’s desire.
When the rice is done and the mustard greens are done. Combine to your liking in a hot skillet.
Hot pepper vinegar is a nice accompaniment to mustard greens.
You can also forego the rice and just serve them with Teter’s Cornbread. That recipe is in the cookbook as well.
So much of this recipe is subject to the cook’s taste buds, so a little experimentation will be necessary before you can perfect it to your liking. |
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