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Sep 27, 2007 03:23 PM

mustard greens, salt pork, fingerling potatoes

I have never had mustard greens and was wondering what they taste like.

Can yall give me some insight into what flavor they have and what seasonings I should use on the potatoes that would make 'em tasty and go well with the greens?

I planned on rendering hte fat from the pork in a big pan, sauteeing the potatoes in the pan with some seasonings and some liquid, hten adding the greens and letting them wilt.

I was also gonna add an onion in there.

let me know what you all think.


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  1. I think that sounds like a perfect way to cook mustard greens. I'm not a big fan of them, but I'll eat them when cooked along with chopped bacon and some onion. I need that smoky saltiness from the bacon to help with the bitterness of the greens. I think salt pork has enough salt for both the greens and the potatoes.

    1. Mustard greens have a peppery, kind of strong flavor. When I cook them, I sautee a chopped onion, several minced garlic cloves, red pepper flakes in olive oil, and sometimes add a few tinned anchovies instead of salt, plus freshly ground black pepper. The greens are washed in "several waters", drained, and added to the sautee pot ( I tend to use a large sauce pot instead of a sautee pan) and wilted till tender with the cover on....gently stirring every now and then. I like them better when they are tender but still retain their green color.

      They can be eaten as a side dish, but I have also combined them with a cut macaroni like penne or ziti....drizzled with a little more olive oil and dusted with grated Romano cheese. I like bitter greens so we have these or broccoli rabe fairly often. In my mind they're similar... but uniquely different.

      1. I ended up cooking porcini mushrooms with them.

        they were dried, so after the potatos sauteed for a bit with the onions and garlic in the pork fat I added hte mushroomliqoud and let the potatos cook in that. After the potatos were done I added the mushrooms themselves fresh thyme, rosemary, chervil, and parsley and the greens. I dumped a little parm and some lemon juice in at the very end.

        it was quite delicious

        1 Reply
        1. re: amdoyne

          We add steamed potates occasionally, either the tiny red bliss or fingerlings... now I'll have to try your addition of porcini. That's sounds delicious.
          Funny, but I never did like an acidic addition to any greens I've cooked.