We love mustard greens and they’re so easy to grow but they surely aren’t easy to put up. Friday morning I was in the garden just after daylight. I cut four grocery sacks of mustard greens.
Mustard Greens
By the time I washed them outside, came in and cut the stems out, gave them one more rinse and blanched them, I realized I needed to cut more. I was hoping to have enough to fill the canner – 19 pints. Back to the garden . . with a big cardboard box. I filled it and it was 5 p.m. by the time the canner was done . . from about 7:15 a.m. to 5 p.m., almost non-stop and I got 12 pints of mustard greens.
Mustard greens
We’ll probably have them in the garden through mid-March but I’d like to end up with at least 40 or 50 pints canned. We have the mustard . . just not sure I have the time to get that many pints processed. It sure will be nice to have them during the summer but it’s not so nice getting them washed and stemmed!
How do you flavor them once cooked. I’m trying to expand my vegetable choices and see mustard and collard greens for sale at the grocery store, but am not sure what to do with them. Can you believe I just cooked my very first dried beans and they turned out great! You inspire me to try new things. Thanks Judy!
Judy if you will put a little dish detergent into the water when you first wash to green they come clearn a lot faster.
We have been doing this for years and it has saved a lot of time.
How do you use them once canned – I’ve only seen them raw
thanks
How do you use them once canned – I’ve only seen them raw
thanks
I am also curious as to how to serve them once canned?
FWIW – my mom raised me on mustard greens – and I learned from someone how to do collards – actually several ways to do collards!
Mustard greens my mom always just cooked them down then either added a little vinegar, heated and served – or put the vinegar cruet on the table so folks (not us children) could do our . Sometimes she started them off in bacon fat, but more often not.
Since then I learned to cook them down (SLOOOWWWWLY) with some meat of some sort – and with the lid on. Again serving with a little vinegar.
Collards – I know some folks cook those the same way – but my FAVORITE way is to cut that center rib out of the collard leaf first, then tear it up in pieces – fairly good sized. Cook up some bacon, add some chopped onion and the collard greens to the bacon fat, and SLOWLY cook that down (lid on, please). I also learned to add just a little (as in a little goes a VERY long way) hot pepper spice to it. When you cook it down this way – it takes maybe only 5 minutes with the lid on – and I think tastes so much different from collards cooked with meat of some sort (which is how I DEFINITELY love to cook up my turnip greens!)
Yum! I’m also not sure how to use them, but Helen’s information was good and makes my mouth water!
BLM