Stuffed Mustard Greens Recipes

STUFFED COLLARD GREENS

Steps:

• Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
• Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
• Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
• Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.

STUFFED FRENCH TOAST WITH GRUYERE, MUSTARD GREENS AND DOUBLE-SMOKED BACON

Steps:

• Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside.
• Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds.
• Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl.
• Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined.
• Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches.
• Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side.
• Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side--cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches.
• Halve the cooked sandwiches on the diagonal and serve hot.

CRAB STUFFED PORTOBELLOS AND CITRUS-MUSTARD DRESSED GREENS

Steps:

• Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
• Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
• Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

STUFFED MUSTARD GREENS

Steps:

• Cook the rice according to package instructions with 1/2 teaspoon of the salt. Set aside.
• Preheat the oven to 400°F.
• In a medium bowl, combine the celery root, 1/4 teaspoon of the salt, the pepper, and the olive oil. Pour the mixture onto a baking sheet. Roast for 12 to 15 minutes, or until the cubes are golden brown, stirring once.
• While the celery root is roasting, blanch the mustard greens in a pot of salted boiling water for 2 minutes. Rinse the greens in cold water, drain well, and towel dry. Set aside.
• In a large bowl, combine the rice, celery root, cheese, green onions, bell pepper, rosemary, thyme, vinegar, and 1 teaspoon salt.
• To assemble the rolls, lay one leaf flat on a cutting board or other smooth surface. Using a sharp knife, slice the stem at the bottom of the leaf straight up the middle about 1 to 2 inches. (This helps the leaf fold more easily over the stuffing.) Sprinkle a pinch of salt and pepper over each leaf. In the middle of the leaf, place 2 tablespoons of the filling. Using your hands, shape the filling into a 1 1/2 × 1/2-inch log lying alongside the stem of the leaf. Fold the short ends of the leaf over the filling. Fold one long side over the filling and then roll up the other side of the leaf, creating a small cylindrical package. Repeat with the remaining leaves and filling.
• Serve at room temperature.
• Make Ahead
• The stuffed mustard greens taste best the day they are prepared, but you can assemble them 1 day ahead, cover, and refrigerate.

ACHIOTE MARINATED BABY CHICKENS STUFFED WITH CHORIZO AND MUSTARD GREENS

Steps:

• Combine in a food processor achiote paste, olive oil, cumin, coriander, oregano, and the 1-tablespoon of garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the chicken cavities, underneath the skin, as well as, outside. Allow the chickens to marinade overnight, refrigerated.
• Next day, heat up a large saute pan. Add chorizo and cook for 5 minutes, until crispy, then add the onion and 4 tablespoons of garlic, and cook for another 2 minutes. Add mustard greens and deglaze with chicken stock. Cook for 2 minutes until greens have wilted, then add potato, green olives, and season to taste with salt and pepper. Once the stuffing has cooled, distribute it equally into the chickens and place them on a sheet with a rack. Place in a preheated 375 degree F oven for 1 hour.

ACHIOTE MARINATED CORNISH HENS STUFFED WITH CHORIZO AND MUSTARD GREENS

Steps:

• Preheat the oven to 375 degrees F.
• Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated.
• Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour.

STUFFED COLLARD GREENS

Steps:

• Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
• Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
• Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
• Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
• Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
• Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
• Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
• Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
• Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
• Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
• Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
• Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.

SESAME MUSTARD GREENS

Steps:

• Heat oil in a skillet over medium heat. Add onions to the hot oil and saute for 3 minutes. Carefully add mustard greens, garlic, and water; cover immediately and steam until greens are slightly wilted, about 4 minutes.
• Remove cover and mix greens. Stir in sesame oil and soy sauce. When greens are at desired texture, add sesame seeds and season with salt and pepper.