Friday, August 26, 2011

Mustard Greens with Ham

My parents always had a big garden when I was a kid growing up in central Washington state. Even though we lived in town, our home was on a big lot, and we had the space for a huge garden. In fact, one time a small herd of cattle got loose and wandered into town. The farmer corralled them in our garden! Needless to say, my parents were not happy about all those veggies getting stomped and eaten by a bunch of cows!

Despite having some pretty decent gardening genes, my green thumb is pretty pitiful. I'm doing good just keeping my pots of herbs alive. And our yard was not made for a garden. It's hilly and shady. So in order to feed my need for homegrown veggies, I joined a local CSA here in Omaha.

I have loved the variety of vegetables. I've received some of the usual suspects: tomatoes, potatoes, onions, peaches, watermelon, strawberries, lettuce and cabbage. And I've also received a few unusual items: kohlrabi, garlic scapes, beets, rhubarb and a variety of greens. This recipe was made with some of those lovely greens!

Mustard Greens with Ham
Source: Slightly adapted from

1 tbsp. canola oil
1-1/2 cups chopped onion
2 cloves garlic, minced
1-1/2 cups MSPI-friendly chicken broth
2 lbs mustard greens, thoroughly washed, tough stems removed, coarsely chopped
1 lb. smoked ham, chopped
2 tsp. MSPI-friendly Worcestershire sauce
hot pepper sauce, to taste
salt and pepper, to taste

In a large pot or Dutch oven, heat oil over medium heat. Add the onions and 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. Add ham and 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. 

Serve with cooked brown rice or MSPI-friendly corn bread. (Try this recipe for Corn in the USA Muffins.)

Tip: Pretty much any type of hearty greens can be used in this recipe. I often see kale and collard greens for sale at the grocery store.

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