Mustard Greens?

Jan
25

Post by community member:

OK, so I now have this fabulously large kitchen. I have a pantry full of home-canned goods and I am slap in the middle of winter. This is part of last year’s canning exploits. Some has been eaten, some is elsewhere. Not too shabby for a half-season garden!

Well, winter down here, although cold this year, is an entirely different animal than those where I grew up. So that means I have a few more options than I am used to. A few days ago, Tripp’s sister showed up with a garbage sack (yes, the black plastic sized) full of mustard greens. This picture was taken after the chickens had a share and I made the following recipe.

What the heck!?! I have never and I mean never cooked with them before. The fact of the matter is, in my world mustard is a condiment and a chemical weapon, not a salad. Right? Nope.

Enter epicurious.com. They have everything you could want to make, and a lot of things that you didn’t know you wanted to make but are sure to do so in the near future. I have signed up for their recipe a day app and every morning a new recipe is right there on my iGoogle page. Yesterday’s was: Raw Mustard Greens Salad with Gruyère and Anchovy Croutons. What, really? I love you Epicurious, you get me you really, really get me.

Raw Mustard Greens Salad with Gruyere & Anchovy Croutons

from Epicurious.com
5 anchovy fillets, finely chopped
3 garlic cloves, pressed
1/2 cup extra-virgin olive oil
3 cups 3/4-inch cubes crustless country bread
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided
Nonstick vegetable oil spray
1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips
5 teaspoons (or more) fresh lemon juice

Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.

Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.

Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.

Now I usually have anchovies in the cupboard, but somebody around here ate them as a snack. I usually have anchovy paste in the cupboard, too, but Southern summers are relentlessly cruel to a pantry and hot, humid anchovy paste smells…well yucky. Also, my family doesn’t love the Swiss style cheese as much as I do, so Gruyere isn’t always in my fridge. So I happily trotted off to the grocery to get the two missing items.

Did I mention that I now live in Small-Town-Georgia? I had no expectations on the Gruyere, I was already planning on using Swiss. But I did go to the aisle where the tuna and the canned salmon are kept fully expecting to find anchovies. No dice. I found all manner of potted meats, sundry Lil’ Smokies and sardines. Eight varieties of sardines. Huh? I asked the butcher lady to help me find the anchovies. She looked perplexed for a moment and then lead me triumphantly to the canned artichoke hearts. “Is this what you were looking for?” she asked, obviously very pleased that she had remembered where the anchovies were. “Yes, thank you.” I replied. Who am I to crush a butcher’s triumph? Sardines would have to do.

I followed the recipe almost to a T. I forgot the lemon juice which is a shame because I have a bright, beautiful dish of lemons sitting on the counter wanting for a use. But it was really good. My 11 year-old nephew and my nine year-old niece ate up. So did my daughter, Ella! Hooray, Ella ate! She’s not picky, she just likes milk and yogurt. Oh and ketchup. That’s another post some other time…


Get the handy print page and save this to your recipe box here:
Raw Mustard Greens Salad with Gruyere & Anchovy Croutons.


Jessica blogs at A Day in Earnest.



Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
Read information here for Farm Bell blog submissions.

Want to subscribe to the Farm Bell blog? Go here.




Comments

  1. lisabetholson says:

    I like mustard greens, and usually I saute in butter with vinegar 9just a few drops). This would be different if I made it because I wouldn’t try the anchovies. I don’t think anyway. It looks wonderful…

  2. Jessica Tibbetts says:

    lisabetholson: Thank you for the compliment!
    Please do try anchovies. They melt down and are far, far less fishy than sardines. They simply impart a nice flavor reminicent of the ocean, but NOT fishy. I think they’ve gotten a bad rap. I was afraid to use them for many years and when I finally did, I regretted ommitting them from all the recipies I had made. They definately add that “je ne sais quois”.

  3. David says:

    My choice is to cook the greens in the water that clings to the leaves after they are washed. Once cooked more or less “southern style” (less being no added fat) I serve myself a portion and sprinkle on some pepper vinegar.

    I also can these almost southern greens.

  4. lisabetholson says:

    I guess I am just too Old Virginia. We used to pick them wild in Virginia and cook them with whatever root crop would crop up to go with them, usually turnips. Thanks for the tip on Anchovies, I may have to add them to my lauder. I usually don’t buy unless I can, can them, but I can experiment with some of them. BO will like them…
    Thanks for the tip Jessica.

  5. Beecie says:

    Greens are my new obsession. I started getting them in my first CSA share 2 summers ago, and never looked back! Plus my three year old LOVES them (proud mommy, slightly puzzled mommy, but very very proud mommy 😉 ). This sounds a great thing to try. I’ve got collard greens in my crisper right now that are destined for a “greens and pesto” pizza later this week.

  6. Judy says:

    Your salad looks good. I grew mustard,kale and turnip in my garden this past year…always cook like I’m putting them on the table,then when they are cool,put in freezer.All I have to do is take out and warm with salt,pepper and a little vinagar. I have never eaten anchovies either. Also have never heard of Gruyere Cheese. I like swiss…smoked is my favorite.

  7. Woodwife says:

    I love mustard greens as part of a wilted greens mix with hot bacon, vinegar and brown sugar dressing.

  8. Billie says:

    Love me some greens. We didn’t grow any this year, but I always cruise the markdowns at the grocery. Scored 5 bags this Sunday, undercooked just a bit, cooled and froze 7 pints. Mmmmm good, especially with pepper vinegar. I’ll even drink the pot-liquor. Slurp.

Add Your Thoughts



Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Thanks for being part of our community!