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Re: was Northern vs. Southern Blooms now Giant Red Mustard

I usually start with a bit of olive oil and chopped onion in a heavy 
iron pot over moderate to low heat.  I wash the greens (reds?),
bundle them into bunches which I cut crossways into half-inch
strips and add to the pot.  The water that clings to the leaves
should be enough until they begin to release their own juices -
if not I add a bit of canned chicken broth.  If I have a bit of ham
or pork I add that.  Sometimes I start with a center-cut boneless
pork chop sliced into thin strips, browned a bit with the oil and
onion.  Season to taste with salt and pepper - I use a bit of
Tabasco, too.  Don't need to cook too long.  I usually put a small
skillet of cornbread in a hot oven when I start to prepare the greens.
By the time the cornbread is done, the greens will be, too.
Good eating!

In a message dated 01/03/2005 10:07:40 AM Eastern Standard Time, 
pulis@mindspring.com writes:
How do you prepare yours? Braised? Long cooked? 

----- Original Message ----- 
From: <Aplfgcnys@aol.com>
To: <gardenchat@hort.net>
Sent: Sunday, January 02, 2005 4:46 PM
Subject: Re: [CHAT] was Northern Blooms now Northern vs. Southern Blooms

> This is one of my favorite vegetables, and I agree that it makes a
> beautiful plant.  I have even photographed it because it was so
> handsome.  However, it does reseed very prolifically if you let it
> bloom.  I usually leave a few each year to have a continuous crop -
> they aren't hard to weed out - in fact I use the early extras in salads.
> At least one seed source - maybe Johnny's - calls it Indian mustard,
> I have assumed as in Asian Indian since it is listed under ethnic
> vegetables.  It does freeze down in the winter, but the plants survive
> and give me early greens in the spring.  A real favorite!
> Auralie

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