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.
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
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.
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.