These are delicious with fresh baked cornbread and pepper sauce or vinegar. Buy well-cleaned greens or wash them in at least 3 changes of cold water to get rid of all of the grit.
- 1 tablespoon vegetable oil
- 2 to 3 ham shanks or a meaty ham bone or ham hocks
- 1 1/2 cups chopped onion
- 2 cloves garlic, minced
- 2 pounds mustard greens, thoroughly washed, tough stems removed, coarsely chopped
- 1 1/2 cups chicken broth
- 2 teaspoons Worcestershire sauce
- pepper sauce, to taste
- salt and pepper, to taste
In a large pot or Dutch oven, heat oil over medium heat. Add the onions, ham shanks or ham bone; cook, stirring, until onions are wilted. Add the garlic and cook for 1 minute longer. Add the chicken broth and bring to a boil. Add the mustard greens, a few handfuls at a time, adding more as the first batch wilts. Reduce heat to medium-low; add Worcestershire sauce and a dash of hot pepper sauce. Cook, uncovered, for 20 minutes. Cover and simmer for about 30 to 40 minutes longer. Taste and add more pepper sauce, salt, and pepper, as needed.
Serves 4 to 6.
More Recipes for Greens
Greens Casserole with Mozzarella
Low Fat Seasoned Greens
Greens and Peanuts
Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter