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My review
Smokey Southern Mustard Greens
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JAGUWAR
"This is a modification of a Southern-style mustard greens recipe. I had a friend who made these approximately like this (I think she added smoked neck bones), and they were full of flavor and delicious. Even my picky child asked for more!"
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Ingredients
1 h servings 134Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine chicken stock and mustard greens in a large stockpot; add ham, bacon, onion, vinegar, and butter. Bring stock to a rolling boil. Cook, stirring occasionally, for 20 minutes; reduce heat to low and simmer until greens are tender, about 30 minutes. Season with salt, pepper, and red pepper flakes.
Footnotes
- Cook's Notes:
- All kinds of smoked meats can be added or substituted here. Ham hocks are a great choice, as are smoked neck bones (use turkey for a lower fat option), but I highly recommend at least having ham in there.
- Substitute 2 to 3 tablespoons chicken bouillon or 1 packet Knorr® Homestyle Stock mixed with 8 cups water for the chicken stock, if desired.