|Mustard (The Basic Flavoring Series)|
|by Clare Gordon-Smith|
Mustard comes in many forms - as a condiment, as seeds, salad leaves and vegetable greens, both fresh and preserved, and is an essential ingredien...
Tip: Try greens ham hock for more results.
1 - 10 of 20 for mustard greens ham hock
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Put ham hocks and garlic in ... separate the collard green leaves and rinse ... heat until the greens are tender. Serve ... recipe once the ham is removed.
Boil the ham hocks for 1 hour and then put the mustard greens in and the ... salt and sugar. All the ingredients in it, cook for about 3 1/2 hours on low.
Wash greens thoroughly. Put ham hocks on in pot ... for 30 minutes then put greens in pot. Cover and cook an additional 20 minutes. Serve with cornbread.
Rinse beans. Cover ... salt pork and ham bone; bring to ... and collards or mustard green. Simmer 20 ... meat and return meat to soup. Serve in soup bowls.
Discard stems of greens and any damaged ... combine water and ham hocks; bring to boiling. Add mustard, turnip and ... Pass corn bread. Makes 4 servings.
Wash and drain mustard greens. Put in ... greens, meat and broth. Simmer, covered for 10 minutes. Drain and reserve liquid. Slice meat and serve over greens.
Soak beans overnight ... add to beans (or add ham hock). Add water if necessary. Cover and bake 2 hours at 325 degrees. Uncover for the last 20 minutes.
Soak dried pinto beans in cold water until they enlarge. In a very heavy pot mix all ingredients together. Cook until beans are tender. The broth ...
In an 8-10 ... combine water and ham hocks. Cover and ... minutes. Stir in mustard greens, peas and ... to add to individual portions. Makes 6-8 servings.
Wash greens thoroughly, cut off tough stems and leaves. Add all ingredients in large pot. Cover and boil about 1 1/2 hours or until done.
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