Cooking With Steven Collection
A good old-fashioned Louisiana recipe, just the way Maw Maw used to make it.
Ingredients
- 1 lb. pickle meat
- 1 large onion, chopped
- Garlic, minced, to taste
- 5 packs mustard greens
- 1 large cooking spoon oil
- 1 large cooking spoon flour
- LeMoine’s Cajun Seasoning to taste
- Water, as needed
- Cooked white rice, for serving
Cooking Directions
- Prepare the Greens. Clean the mustard greens thoroughly, one pack at a time. Bring a large pot of water to a boil. As each pack is cleaned, add it to the boiling water until all the greens are in the pot.
- Add the Good Stuff. As the mustard greens boil and begin to change color, add the pickle meat, chopped onion, and garlic. Continue cooking until the greens and meat are tender and well cooked.
- Drain & Grind. Drain everything very well. Grind the mustard greens, pickle meat, onions, and garlic together.
- Make the Roux. Add 1 large cooking spoon of oil to a large pot and heat. Add 1 large cooking spoon of flour and stir constantly until you have a nice, rich brown roux.
- Bring It Together. Add the ground mustard green mixture to the browned roux. Stir well and let everything cook together for a few minutes.
- Add Water & Season. Add enough water to cover the mustard greens. Season with LeMoine’s Cajun Seasoning to taste.
- Let It Cook Down. Cook over medium heat, stirring often. If the greens become too thick, add a little more water. Keep adding water as needed until you reach the consistency you like.
- Maw Maw’s Way. Let the mustard greens simmer for about 1 hour, stirring occasionally and adding water as needed.
To Serve
Spoon the hot mustard greens and gravy over a bed of cooked white rice and enjoy!
Cooking With Steven Tip
Don’t be afraid to adjust the water. Some folks like their greens thick and rich, while others like a little more gravy. Cook them down until they’re just the way you like them.
That’s the way Maw Maw did it — and that’s the way we still do it!
Cooking With Steven
Good food. Good memories. Good times.