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Mustard greens are primarily used in Asian and southern cooking. They are a little less bitter than kale or collards, and when cooked, taste similar to spinach (with a little more sturdy texture).
This is a good way to use mustard greens or kale.
1 - 1-1/2 pounds fresh greens, washed, chopped
2 Tbsps. butter
1 large onion, chopped
1 Tbsp. garlic
Salt & pepper
1/2 cup sour cream
Steam the greens about 10 minutes or until nearly cooked but still bright-colored. Meanwhile, melt butter in large skillet on medium-high. Add onion and garlic, sauté until soft, stirring occasionally. Stir in the greens. Season to taste with salt and pepper. Stir in the sour cream, let warm briefly. Serve immediately.
Yellow Split Pea Soup with Sweet Potatoes and Mustard Greens
2 Tbsp. olive oil
1 large onion - chopped
4 clove garlic - minced
2 tsp. cumin
2 cups dried yellow split peas
5 cups water
4 cups low-salt chicken or vegetable broth
3 ripe plum tomatoes - seeded, peeled, diced
1 med. Sweet potato - peeled and cubed
½ lb. Mustard greens - coarsely chopped
Heat olive oil over medium heat, add onion, cook 4 to 5 minutes, until onion is soft. Add garlic and cumin, cook one minute more. Add split peas, water and broth, bring to a boil, reduce to simmer, cook about 1 hour until peas have broken down.
Add tomatoes, sweet potatoes and mustard greens, simmer until vegetables are tender - approx. 25 minutes. Season as desired with salt and pepper.
Recipe from SimplyRecipes.com
Thanksgiving Recipe: Braised Fennel with Orange-Honey Sauce
4 large fennel bulbs
2 Tbsps. butter
1/4 cup white wine
1/2 tsp. orange zest
1/2 cup fresh squeeze orange juice (from about 1 1/2 Navel oranges)
1/2 cup chicken stock
1 Tbsp. honey
1/2 tsp. white wine vinegar
1 Tbsp. thyme leaves, stems removed
1 Tbsp. parsley, chopped
1 1/2 tsp. kosher salt
Prepare Fennel: Cut off the green tops of the fennel bulbs and trim the root slightly. Cut fennel in half from top through root, and through the widest diameter of the bulb. Lay each half flat and cut in half, leaving a bit of root on each wedge to help it hold together.
Sauté Fennel: In a large high-sided sauté pan, melt butter. Add fennel wedges and sauté until golden, about 5-7 minutes. Stir only occasionally (because otherwise the fennel will break apart). Add wine and cook until reduced to a syrup. Zest the orange and set aside. Add the orange juice, chicken stock and honey. Cover pan, reduce heat to low, and cook until fennel is tender, about 15-20 minutes. Remove lid and reduce liquid to a thick syrup, about 5 minutes. Add the vinegar, orange zest, thyme and parsley then season to taste with salt. Serve immediately.
Baked Stuffed Pumpkin
"A beautiful whole baked pumpkin provides an impressive presentation in this versatile dish. Use as an accompaniment to a turkey dinner, or spoon over home baked pumpkin bread with a dollop of whipped cream to end a meal."
1 medium sugar pumpkin
6 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup dark rum (optional)
2 tsps. minced fresh ginger root
1 Tbsp. freshly grated nutmeg
1 Tbsp. ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven. Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon. In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top. Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.
Recipe from AllRecipes.com
Pumpkin Stuffed with Everything Good
Makes 2 very generous servings
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, in 1/2-inch chunks
2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.
Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper -- and pack the mix into the pumpkin. The pumpkin should be well filled. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong.)
Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
Serving You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonsful or wedges, it's just right alongside the Thanksgiving turkey.
Greenspan's Stuffing Ideas There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice - when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
Recipe by Dorie Greenspan from Epicurious