Mustard greens, both wild and domestic, love cold weather. They are the last to die out in winter and some of the first to show up in spring. But what to do with them? Frying them in bacon grease is wonderful, I admit, but, honestly, bacon is expensive and I try to avoid more than two cooking steps. This recipe is great because you can use some of your home canned bone broth and once it is set up, you can leave it alone until done. Thus, it was a perfect Thanksgiving side dish!
Crockpot Mustard Greens
Ingredients:
Grocery store bag stuffed with cut mustard, tough stems removed and torn to bite size pieces
1 large red onion chopped
1 hot pepper cut in half or 1 teaspoon of dried red pepper flakes
1 smoked ham hock or smoked turkey part (drum, neck, etc.)
3 cups bone broth (chicken, turkey or ham)
1 teaspoon salt
1 teaspoon pepper
Directions:
Grease inside of 6 or 7 quart crockpot. Place smoked meat. Add mustard, pepper, onion and seasonings. Lightly toss. Pour broth over ingredients.
Cook on low for six hours. Remove hot pepper and meat part before serving (optional).
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