Cooked Mustard Greens Recipe

Friends Drift Inn Farm – Recipes

Mustard Greens

Greens on a Winter’s Day

Winter has been a little unusual here in Appalachia. Heavy snows in December are rare. A couple of moderate snows in late January and early Febuary are the norm. So much for global warming.

On a normal year, Mom and I could go pick greens past Thanksgiving. Fresh from the garden, or fresh from the grocery, cooked greens are a staple in Appalachia. If we are harvesting from the garden, we pick a bushel and a half. Greens wilt down when cooked.

If we have cooked too much for one meal, leftover greens are always welcome on a cold winters day.

We dish these up with some apple cider vinegar and a sprinkle of hot sauce.

Greens should be served with cornbread muffins to sop up the potliker. It’s a rule.

Who’s rule? My rule! I think Edna Lewis would approve!

Side Dishes

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More Vegetable Recipes
Mustard Greens
Side Dishes

About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.