Just after moving back to Grassy Creek, my mother and I somehow ended up with a mountain of mustard greens. What to do with what we couldn’t eat? Can them, of course! We were dubious but they were quite good all winter long. As was the big crock of sausage covered in lard and left in the unheated room of the farm house! Really like the old days.
Our good neighbors Greg and Bobby came by last week with a bag of just-picked crisp mustard greens.
Sauté chopped onions in bacon fat. When soft, add the greens with just the water clinging to them after washing, salt and pepper. Cook until tender, southern style - no crisp nonsense here - anoint with a little cider vinegar and a pinch of sugar.