Category Archives

Ingredients

2 pounds mustard greens
2 ham hocks or pork shoulder
1 T salt
water (about 1 1/2 quarts)

There are many variations on how to cook mustard greens. Some folks add hot pepper flakes, onion, or garlic. Some recipes tell you to simmer them up to 2 hours, some suggest that 30 minutes is enough. Do what your mother told you or try this recipe…

Directions

1. Wash 2 lbs of greens 3-4 times.
2. Remove large stalks from greens; rip larger greens into pieces.
3. Place ham hocks and salt in stock pot and cover with water; bring to boil, then cover and simmer 30 min.
4. Add washed greens to pot a little at a time. Cover and simmer until tender, 45 min to an hour.

Ingredients

1 c. sugar
3 c. red wine
1 cinnamon stick
6 whole cloves
4 just-ripe pears, peeled, halved & cored

This is just one way of making poached pears. Unlike some recipes that use very pretty whole pears, this one uses halved, cored pears. I find it easier to serve and eat. The spice of the cinnamon and cloves make this a delicious fall-like dessert!

Directions

1. Place first four ingredients in large saucepan. Bring to boil and stir until sugar is dissolved.
2. Carefully add pear halves. Reduce heat and simmer 10 minutes.
3. Remove pears and set aside. Strain out cloves and cinnamon stick and discard. Continue to cook liquid over low heat 15 minutes or until it thickens, stirring occasionally.
4. Return pears to pan and cook 5 minutes over low heat, basting pears constantly. Serve hot or cold.