Daryle Brantley’s mustard greens
Complexity easy | Prep 15 minutes | Cook 1 hour | Serves 612
2 bunches turnip greens
3 bunches mustard greens
2 to 3 pieces of bacon, salt pork, short rib, ham hock (or any other meat of your choice)
1 small onion salt and pepper, to taste
1 tsp crushed red pepper flakes (optional)
Method
Wash the greens in cold water, rinsing each leaf front and back, then pull apart, discarding any large stems. Rinse again for good measure. Fry the bacon (or your choice of meat) just until brown in the pot you will use for the greens.
Cut the onion into small dice, then add to the pot with the bacon and cook, stirring occasionally, until tender.
Fill the pot onethird full with water.
Add seasoning to the pot, including the red pepper flakes, if using, then bring to the boil. Add the greens to the pot, a few at a time. The hot water allows the greens to cook down faster. Cook, uncovered, until all the greens have cooked down into the liquid. You may need to add a little more water. Now cover the pot and cook over a mediumhigh heat for 15 minutes, stirring as needed.
Adjust the seasoning if necessary, cover the pot, lower the heat to medium and simmer for 45 minutes or until the greens have the desired consistency. Josh’s notes
Key element: Cook until the leaves are tender.
Tip: Cooking the bacon over a medium heat renders out the fat and maximises the flavour.
Comment: Goodquality smoky bacon will deliver the best flavour, but experiment with other meats, such as leftover ham hock or short rib.