Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. They taste great and are suppose to be very healthy for you! Cultivars of B. juncea are grown for their greens, and for the production of oilseed. A special Thanks to www.ChinaSichuanFood.com for directions on how to work with this type of green and another special thanks to Crooked Skys Farms for offering such great produce at The Pinnacle Peak Farmers Market too! Ingredients for about 6 servings. 1 Chinese Mustard Cabbage (a really big one) – all cleaned up and chopped up like in pictures below. I just used the cabbage, since I had some left-over after making coleslaw. Leave at least 800 feet between crops to avoid cross breeding. Add your ham hocks to the pot, cover with water, onion and spices. I do note you might have to cut back on the Thai Chili peppers, garlic and sesame oil if your green is smaller than mine or for your taste. Post was not sent - check your email addresses! Sorry, your blog cannot share posts by email. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Brown mustard is a hybrid of Brassica nigra (black mustard) and Brassica rapa (field mustard; subspecies include bok choy, napa cabbage, and turnips) with its origins in the Himalayas. very nice result. Tomatoes, peppers, snap peas, and of course, collard greens. I found myself eating around the cabbage. … Add the bacon fat to a large stock pot. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes. So I prepared the vegetable and in the end this once bitter tasting green now taste very similar to spinach. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. The next day I added some cooked bow tie noodles to the leftovers for lunch. Transfer cabbage … The leafier parts only need 2-3 seconds. The leaves, seeds, and stems of this mustard variety are edible. I was at the Pinnacle Peak Farmer’s Market and Crooked Sky Farms usually has something interesting to try. I saw these really BIG Greens. Then take the greens out and they get the ice bath too. In my research I don’t recall where I read this but someone suggested adding half a teaspoon of baking soda when you blanch the greens for when the stems are thick. then s&p. In a small saucepan heat garlic, butter, and oil until butter is just melted. Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. The most popular way to use Chinese Mustard Greens is to pickle and jar them. Mix well and serve. This recipe can be prepared in 45 minutes or less. covered pan til greens cooked, a few minutes. As a Southern boy, there are certain things that my garden would feel incomplete without. With a slotted spoon transfer bacon to paper towels to drain. Some of the FOOD THAT MATTERS in Metro Phoenix that I Enjoyed. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I will double recipe next time to have more leftovers. Dogs are very interested…could be because I just browned up some chicken to go with the greens and rice. The wide stems need to boil 10 seconds. I prepared the cabbage similar to what and how www.ChinaSicuanFood.com did but I added a few extra ingredients for my taste. I asked the man at Crooked Skys what kind of green it was and not for all the money in the world can’t I remember the name of this vegetable but is is some sort of Chinese Cabbage. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I have to disagree with this cook.