Melt-In-Your-Mouth Mustards!

Before I gave birth, I had *tried* greens... only to spit them out in disgust. They tasted like grass to me. After I gave birth, I decided to give them another try. I was (and am) willing to try anything that is healthy for the sake of my daughter. Everything that goes into my mouth goes into her tiny body, and I want to give her every good thing I can. I asked my husband which of the greens has the mildest (and best) flavor, and he responded with an overwhelming MUSTARD greens! So off to the store he went to pick some up for me.

I'm not sure if my taste buds changed, or if I just like the way I cook them, but we now eat mustard greens at least three times a week. I'm not joking. They are that good. I fill half my plate up with them. And as an added bonus, they give me the iron that my body is so deficient in.

What you'll need:

1 bag (or bunch) of mustard greens, washed and chopped

cold water

Swanson's broth (low-sodium, no msg)

2 Tbsp brown sugar

1-2 pinches granulated sugar

I buy the already cleaned and cut variety from the local farmers (they sell that in the grocery store here), but you can get yours from wherever you wish. I put as much as I can fit (usually half the bag) into the largest pot I own, then cover it with cold water. I put the pot on the stove and bring the water to a boil over high heat. Once the greens cook down some, I add the remaining ones from the bag and allow them to boil for about 20 or so minutes until they have just started to change color from a vibrant green to a duller green.

Then I drain the water out of the pot and replace it with chicken broth. I use Swanson's low sodium no msg broth. You can add as much as your heart desires, but you want at least enough to cover the greens. I put the pot back on the burner and bring it back up to a boil. Once boiling, I add 2 tbsp of brown sugar and a pinch (or two) of regular sugar and stir them in. Then I reduce the heat to medium-low, put a lid on the pot, and allow to cook for at least an hour. The longer they cook, the better they are.

I made these as part of our Thanksgiving meal, and they tasted so yummy with the glazed ham. The best part is that there is NO lard or fat added!