Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. This is a quick, easy and delicious recipe I fixed for Kenny. He really enjoyed it even though he thought he was having his standard cooked to death greens.  He was raised on the farm and greens were always cooked with onions and ham hocks for hours on the stove.  This is diffidently not your mama’s greens, but good none the less. Hope you enjoy them as much as we do.


4 to 5 medium red potatoes, quartered

3 tablespoons of butter

1 tablespoon bacon drippings, or use more butter

8 ounces fresh sliced mushrooms (any kind will do)

salt and black pepper, to taste

dash red pepper, optional

4 cups (about 1 pound) shredded mustard greens


Boil potatoes until just tender; cool and slice. Melt butter with bacon drippings in a large heavy skillet over medium heat; add potatoes and mushrooms. Season with salt, pepper, and red pepper, cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes. Add greens and stir until wilted, about 1 minute.

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