BOILING MUSTARD GREENS RECIPES

Name: Pigs and Mustard Greens in a Blanket
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 to 10 servings
Ingredients: Kosher salt; 1 pound mustard greens, cleanedu00A0; 2 tablespoons unsalted butteru00A0; 1 tablespoon grapeseed oilu00A0; 3 shallots, finely choppedu00A0; 5 cloves garlic, finely choppedu00A0; 1 jalapeno, seeded, finely choppedu00A0; 1 tablespoon fine cornmealu00A0; 1/4 teaspoon cayenne pepper or 1/2 teaspoon red chile flakesu00A0; 1 tablespoon Dijon mustardu00A0; 1 tablespoon Japanese mayonnaise, such asu00A0Kewpie; 2 cans crescent rolls, such as Pillsburyu00A0; 48 cocktail-size smoked linksu00A0; 1 stick (8 tablespoons) unsalted butter,u00A0melted; Black mustard seeds, for sprinklingu00A0; Smoked flaky sea salt, such as Maldon; 3/4 cup Dijon mustard; 1/4 cup Japanese mayonnaise, such asu00A0Kewpie; 2 teaspoons freshly ground horseradishu00A0; 1/2 teaspoon kosher saltu00A0; 2 tablespoons choppedu00A0fresh chives

PIGS AND MUSTARD GREENS IN A BLANKET RECIPE | FOOD NETWORK

Pigs and Mustard Greens in a Blanket Recipe | Food Network image

As a kid, I would always look forward to eating pigs in a blanket around the holidays. I am always looking for fun ways to incorporate vegetables into my recipes these days, so in this recipe I use a mustard green filling along with the smoked mini links as a play on the use of the classic mustard application. The addition of black mustard seeds give a beautiful texture and flavor to elevate this fun holiday classic.

Provided by Food Network

Categories appetizer

Total Time 1 hours 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 21

Ingredients

Kosher salt
1 pound mustard greens, cleaned
2 tablespoons unsalted butter
1 tablespoon grapeseed oil
3 shallots, finely chopped
5 cloves garlic, finely chopped
1 jalapeno, seeded, finely chopped
1 tablespoon fine cornmeal
1/4 teaspoon cayenne pepper or 1/2 teaspoon red chile flakes
1 tablespoon Dijon mustard
1 tablespoon Japanese mayonnaise, such as Kewpie
2 cans crescent rolls, such as Pillsbury
48 cocktail-size smoked links
1 stick (8 tablespoons) unsalted butter, melted
Black mustard seeds, for sprinkling
Smoked flaky sea salt, such as Maldon
3/4 cup Dijon mustard
1/4 cup Japanese mayonnaise, such as Kewpie
2 teaspoons freshly ground horseradish
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives

Steps:

Preheat the oven to 350 degrees F.
For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
Plate the pigs in a blanket and serve with the chive Dijonaise.

PERFECT MIXED GREENS RECIPE | ALLRECIPES

Perfect Mixed Greens Recipe | Allrecipes image

A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!

Provided by Mama Luvs Papa

Categories Side Dish Vegetables Greens

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

Steps:

Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Nutrition Facts : Calories 174.3 calories, CarbohydrateContent 16.6 g, CholesterolContent 5 mg, FatContent 10.7 g, FiberContent 4.7 g, ProteinContent 5.5 g, SaturatedFatContent 1.8 g, SodiumContent 2250.4 mg, SugarContent 8.9 g

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