Slow-braised mustard greens from Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed by Bryant Terry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Suggests using the book's "Vegetable stock" recipe. Can substitute other hot chiles for serrano chiles.

  • sweatpants on October 28, 2018

    I was disappointed in this recipe mostly because the headnote calls it his favorite recipe in the whole book. I thought that would mean the relatively plain braised mustard greens would taste more special than the ingredients suggested, but it tasted just like greens cooked for a long time with a single clove of garlic and vegetable broth. The onions were okay, though obviously not caramelized in 15 minutes. The vinegar with serranos and black pepper (separate recipe) was good and lent some flavor to this bland dish.

  • TrishaCP on March 04, 2018

    These were quite delicious. I had made the braised greens portion of the recipe back in November and frozen it during a greens glut at my CSA. So today, I reheated the greens and prepared the onions. I couldn't remember how many greens I used so prepared half of the onion mixture. (Once thawed, I would say I used maybe 1/4 to 1/3 of the required pound of greens.) This recipe continues the annoying fallacy that you can make caramelized onions in 15 minutes so I ignored that instruction and cooked until caramelized. I tweaked the recipe slIghtly by adding minced jalapeño to the onion mixture (a whole one unseeded) when I added the tomato paste, since I was using a frozen chile. I was heavy-handed with the onion topping, and it was exceedingly good with the greens, but I have a lot of onion left. I would definitely make the greens in advance and freeze them again.

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