Categories: Side dish
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups chopped onion
- 2 cloves garlic, minced
- 2 pounds mustard greens, thoroughly washed, tough stems removed, coarsely chopped
- 1 small container of sliced mushrooms
- 1 1/2 cups chicken broth
- 2 teaspoons Worcestershire sauce
- pepper sauce, to taste
- salt and pepper, to taste
Directions
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In a large pot or Dutch oven, heat oil over medium heat. Add the onions, mushrooms, ham shanks or ham bone (if using); cook, stirring, until onions are wilted. Add the garlic and cook for 1 minute longer. Add the chicken broth and bring to a boil. Add the mustard greens, a few handfuls at a time, adding more as the first batch wilts. Reduce heat to medium-low; add Worcestershire sauce and a dash of hot pepper sauce. Cook, uncovered, for 20 minutes. Cover and simmer for about 30 to 40 minutes longer. Taste and add more pepper sauce, salt, and pepper, as needed.