Thursday Recipe : Pork Roast & Mustard Greens
Thursday is my Food Find Day- Why Food Fine ?
We are foodies in this house. My husband grew up in a family restaurant helping out from an early age, I was raised in a family that loves food and enjoy family time around the table. This is my day to share what I’ ” am cooking at home and what we find out on the roads in Louisiana. Check Out my Food blog ( My Recipe Box ) for great recipes-
My Recipe Box – Apple Chutney
Pork Roast with smothered Mustard Greens with Tasso
My Pork Roast was seared and placed in a pan with Trinity ( onion,green pepper & celery) on the bottom with small amount of liquid -covered and cooked until done.
Mustard Greens –
Everyone has a family recipe in the South – so these are just a few suggestion-
Mustard Greens are best out of the garden or from the farmers market . If you can find them they need to be cleaned and torn to small pieces, Lisa
- Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
- Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
Quicker Southern Recipe-
Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.
Frozen Mustard greens – these are already cleaned and in small pieces .
Okay – if you don’t have that much time – I saute Trinity and Tasso ( pork) until soft – Add frozen Green and wilt – Add stock and seasoning and cook done until soft . Add butter and a splash of vinager at the end.
* No Tasso – you can use ham, ham bone or bacon.