2
bunches of mustard greens1/2 med onion
1/2 cup fresh green onions
2" x 2" piece of salt meat or ham
bacon grease, butter or oil
1 tsp creole seasoning
1 cup chicken broth
1 tsp. sugar
salt and pepper to taste
Cube the salt meat and boil for about 5 minutes in about 2 cups of water. Save the liquid.
In a pot with some bacon grease begin to brown the onions. When the onions have wilted throw in the salt meat.
Stir occasionally until every thing is partially browned.
While
preparing the base, tear the spines from the leaves. This gives a sweeter
mustard. Soak the mustard greens in cold water in the sink for about 15 minutes to soften any dirt on them. If you bought the greens from the store soak them an hour or more to help minimize bitterness.
Taste the water from the salt meat. If it's not bitter pour about 1 a cup in the browned meat and onions to deglaze the pot. Add the broth.
Drain the mustard greens and rinse well moving the mustard around.
Start putting the mustard (breaking it into about 4" pieces) in until the pot is about 3/4 full, stir around, lower the fire and cover. Within about 5 minutes the mustard in the pot will be wilted enough to add more fresh mustard. Continue to do this until it's all in the pot. Watch so the liquid doesn't cook all the way out. You need to keep at least 1" of liquid in it until it's almost done. You can add more water if you like the "pot liquor".
Once all the mustard is wilted throw in the remainder of the seasonings and sugar and stir well.
Continue to cook it on low for about 30 minutes. Taste and season.
Enjoy...