Mustard Greens and Corn Skillet
When I was a young girl I remember going to the garden with my Grandmother and gathering Mustard Greens, and it was always very cold. I remember thinking how do things grow when it is so cold, I still wonder that sometimes. Like my Grandmother we have some awesome Mustard Greens in our winter garden and today we are using some of those fresh greens to make this delicious combination of greens and corn with a very special bacon vinaigrette. We just love this fresh dish, it is great served as a side dish or top it with a protein and have a main dish.
Mustard Greens and Corn Skillet
This is a very flavorful dish that is so fresh, be sure and make enough folks will want seconds.
Mustard Greens and Corn Skillet
Miz Helen's Kitchen
Ingredients
For The Vegetables
4 slices bacon,cooked crisp, reserve the fat
1 tablespoon olive oil
1 small green bell pepper,chopped
1 small red bell pepper,chopped
1 jalapeno, seeded and chopped
1 medium size onion, chopped
3 cloves garlic, minced
2 cups whole kernel corn, fresh cut off the cob or frozen
1 teaspoon salt
1 teaspoon pepper
10 cups fresh mustard greens, chopped
The Vinaigrette
1/3 cup bacon fat ( if you don't have enough bacon fat, use olive oil)
1/3 cup red wine vinegar
4 tablespoons honey
1 tablespoon whole grain mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 dashes of Tabasco Sauce
Directions
In a large skillet fry the bacon crisp and drain it on a paper towel. Drain the bacon fat to a container and set aside.
In a fruit jar or mixing container, mix together all the ingredients for the Vinaigrette, put a lid on the container and shake the container until the mix looks creamy.
In the same large skillet add 1 tablespoon olive oil and saute the onion, garlic and peppers until the onion is clear.
Add the corn and continue to cook until the corn has caramelized just a bit on the bottom, but do not burn.
Add 8 cups of the mustard greens and mix with the corn and peppers.
Pour the Vinaigrette over the vegetables and mix, cook until the greens begin to wilt.
Add the last 2 cups of greens and mix well.
Cover the skillet and let steam for 2 minutes.
Garnish with the chopped crisp bacon.
Enjoy!
Saute The Onions, Peppers and Corn
Add The Mustard Greens and Vinaigrette
Serve and Enjoy!
Mustard Greens are easy and fun to grow, you can even grow some in a container, but if you can't grow them pick some fresh ones up at the farmers market or your local super market. Thanks so much for visiting with us today and enjoying some fresh vegetables from our garden. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen
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Looks like a wonderful dish, and I love the colors :)
ReplyDeleteG'day! Love mustard greens but unfortunately they are not available here!
ReplyDeleteCheers! I do hope you would like to share some of your wonderful recipes Miz Helen at the new Say G'day Party closes midnight Tues NY time; opens weekly 6:30 pm NY time
Cheers Joanne
Looks good, I'm going to make this with your scallop recipe. Thanks for posting
ReplyDeleteWhat a delicious dish, Miz Helen! I love how colourful and flavourful it is - the vinaigrette sounds lovely! Thank you for sharing with us at the Hearth and Soul hop link party. Pinned :-)
ReplyDeleteI have to admit that I'm not big on greens on their own. So, I like the idea of adding corn and peppers to them. I let the last of my greens go to flower and am loving watching the bees enjoy them!
ReplyDeleteThank you for linking with the last See Ya in the Gumbo party. Thank you, also, for linking week after week for so long. I appreciate the enthusiastic participation you have always shown, Miz Helen!
Hello Miz Helen,
ReplyDeleteIn the ingredients onion is not listed. However, the instructions say to saute garlic, onion and peppers. Please advise. Thank you!
Hi Debi,
DeleteThanks so much for bringing my attention to the "onion" omission. I have corrected the recipe and I really appreciate your help! I sure hope that you enjoy the recipe, we just love that combination. Hope you are having a great day and thanks so much for stopping by today!
Miz Helen
It was wonderful, even without the onion!!
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