Elaine Walker Elaine Walker

Indian-Style Mustard Greens

Indian-Style Mustard Greens

Adapted from Food and Wine

  • 1 1/4 pounds mustard greens, stemmed and chopped
  • 1/2 pound cleaned spinach
  • 2 tablespoons cornmeal
  • 6 garlic cloves, chopped
  • 4 jalapeños, seeded and finely chopped
  • One 2-inch piece of fresh ginger, peeled and chopped
  • 2 red onions, finely chopped
  • 1/4 cup vegetable oil
  • Salt
  1. Salt a large pot of water and bring it to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds.
  2. Drain the greens, transfer to a food processor and puree. Sprinkle cornmeal over the greens and pulse to combine.
  3. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop. 
  4. Heat oil In a large nonstick skillet. Add the garlic-onion mixture and cook over moderate heat, stirring frequently, until lightly browned, about 5-7 minutes.
  5. Add the pureed greens and cook for an additional 4 minutes, stirring occasionally.Add about 1/4 cup of water if the greens look dry.
  6. Season with salt and serve.

 

 
 
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Elaine Walker Elaine Walker

Soup of Canellinni Beans, Fennel, and Mustard Greens

Soup of Canellinni Beans, Fennel, and Mustard Greens

  • 1 white onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 cloves garlic, minced 
  • 1/2 bunch mustard greens, torn into bite sized pieces
  • 15-ounce can of canellinni beans, drained
  • 4 cups low-sodium chicken stock
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 4 tablespoons parmesan cheese, grated and divided
  • 1/2 a lemon, cut into wedges
  1. In a large heavy stock or soup pot heat the olive oil over medium-high heat. Add the onion and fennel and cook until the fennel is softened, about 7–8 minutes.
  2. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often, until greens are wilted, about 5 minutes.
  3. Add the beans and chicken stock and bring to a boil. Reduce heat and simmer gently, being careful not to mash the beans, for 10 minutes.
  4. Add half of the parmesan cheese and season with salt and pepper to taste.
  5. Divide among bowls, top with a pinch of parmesan. Serve with lemon wedges.
 
 
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Elaine Walker Elaine Walker

Corn Dumplings with Braised Greens

Corn Dumplings with Turnips & Mustard Greens

For the greens:

  • 1 ½ pounds cured pork shoulder
  • 6 cups water
  • 1 teaspoon pepper
  • 1 bunch mustard greens, well rinsed
  • 1 small onion, peeled and thinly sliced
  • ¼ cup apple cider vinegar

For the dumplings:

  • 1 cup milk
  • 2 teaspoons apple cider vinegar
  • 2 cups cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder

 

  1. Cover the pork with 6 cups water in a large saucepan or stockpot and bring to a boil.
  2. Reduce heat and simmer, gently, until the liquid reduces to about 1 quart. This should take about 2 hours. 
  3. Meanwhile, while the pork simmers, make the dumplings: Combine the milk and vinegar in a small bowl. Set aside for at least 5 minutes
  4. Combine the cornmeal, salt and baking powder in a second bowl.
  5. Mix together the wet and dry and whisk until smooth. Set aside for 45 minutes.
  6. After 2 hours remove pork and discard. (alternatively, the meat can be used sauced and shredded for sandwiches or in a terrine but the quality will suffer. Some folks also serve it to their dogs as a treat). Season broth with pepper to taste.
  7. Raise the heat to medium and add the greens. Cook until tender, stirring frequently, about 15 minutes.
  8. Transfer the greens to a bowl using a slotted spoon and reserve the broth for the dumplings. Add the onion and vinegar to the greens, toss to combine. 
  9. Reheat the broth to a simmer.
  10. Carefully drop 12 large tablespoons of the batter into the simmering broth and cover. Reduce the heat to medium-low and cook until the dumplings are light and fluffy, about 15 minutes.
  11. Remove the finished dumplings with a slotted spoon. Serve with the mustard greens.
 
 
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Elaine Walker Elaine Walker

Colorful Braised Collards, Mustards, and Chard with Bacon

Colorful Braised Collards, Mustards, and Chard with Bacon

  • 1/2 pound bacon slices, roughly chopped
  • 4 garlic cloves, thinly sliced
  • 2 cups chicken stock
  • 1/3 cup cider vinegar
  • 2 tablespoons sugar
  • 1 bunch Rainbow chard, ribs removed and diced into 1/4 inch pieces
  • 1 bunch collard greens, ribs removed and diced into 1/4 inch pieces
  • 1 bunch mustard greens, ribs removed and composted
  • Salt and freshly ground black pepper

  1. Cook bacon over medium-high heat until bacon is well browned. Remove from the pan and drain on a paper towel. Drain all but 3 tablespoons of the bacon fat from the pan.

  2. Add diced ribs of Collard and Chard to bacon grease and cook until crispy and browned in places, about 5 minutes. Remove from pan and drain with bacon.

  3. Add garlic to remaining bacon grease and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium-low and continue to cook for another 30 minutes, checking in from time to time.

  4. Toss bacon and crispy ribs with greens. Season with salt and pepper, to taste.

 
 
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