4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds (3 bunches) Mustard Greens
2 1/2 pounds pickle meat or any smoked meat of your choice.
Salted butter
Yellow Cornmeal
All Purpose Flour
Sugar
Baking powder
Baking soda
2 large eggs (Room temp)
Buttermilk (Room temp)
Jasmine rice (Long grain rice)
Seasonings
Sea Salt
Tony Chachere’s Creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic powder
Tools you’ll need
10-inch round cast iron skillet.
Mesh Strainer
Strainer
Wire whisk
Preparation of ingredients
Step 1- Chop 1 yellow onion and 5 cloves of garlic until minced.
Step 2- Remove stems from Mustard green leaves. Pile mustard green leaves on top of one another. Roll the leaves going along the length like rolling a jelly roll. Chop roll of leaves Horizontally.
Step 3- Add Mustard greens into strainer and rinse thoroughly with cold water. Once done place greens into large bowl. Place into fridge until they are ready to be cooked.
Step 4- Add pickle meat into strainer and rinse with cold water.
Simmering the pickle meat or smoked meat of your choice.
Preheat fire to medium high heat.
Step 5- Add 2 quarts water into a large pot. Let come to a simmer.
Step 6- Add Pickle meat or smoked meat. Cover with lid and let simmer for 1 hour.
Step 7- Remove pickle meat or smoked meat and place into a medium sized bowl.
Note- If you are cooking pickle meat reserve 1 cup of Salted Pork stock. If you are cooking smoked meat reserve 2 1/2 cups of Smoked Pork stock.
Cooking the Mustard Greens.
Preheat fire to medium high heat.
Step 8- Add 4 tablespoons salted butter into large pot. Let butter melt.
Step 9- Add 1 1/2 cups chopped yellow onion and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 10 minutes.
Step 10 (Pickle Meat)- Add 1 cup of salted pork stock and 1 1/2 cups water. (Smoked Meat)- Add 2 1/2 Cups Smoked pork stock.
Step 11- Add 1/2 teaspoon Tony Chachere’s Creole seasoning, 1/2 teaspoons Chef Paul’s Poultry magic, 1 teaspoon onion powder and 1 teaspoon garlic powder. Stir all ingredients together. Let come to a simmer.
Step 12- Add half of your mustard greens into pot. Cover with lid. Let simmer for 4 minutes. Add 2nd half of mustard greens into pot. Cover with lid. Let simmer for 4 minutes. Stir all ingredients together. Let simmer for 35 minutes. Let cool for 5 minutes before serving.
Cooking the rice
Preheat fire to medium high heat.
Step 13- Add 1 1/2 quarts water into medium sized pot. Let come to a simmer.
Step 14- Add 1/2 teaspoon sea salt (Optional), and 1 cup rice. Let simmer for 8 minutes.
Step 15- Add rice into a mesh strainer. Rinse with cold water. Place strainer with rice back on top of your pot. Cover with lid and let sit for 5 minutes before serving.
Making the cornbread
Preheat oven to 400 degrees.
Step 16- Add Cast iron skillet in oven. Let get hot for 10 minutes.
Step 17- Add 2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons sugar, and 1 1/2 teaspoons sea salt into a large bowl. Stir all ingredients together. Set aside.
Step 18- In a separate bowl, add 1 cup buttermilk (Room temp), 2 large eggs (Room temp), and 1/2 cup (1 Stick) Salted butter melted. Stir all ingredients together with a wire whisk until combined.
Step 19- Add wet ingredients into dry ingredients. Stir with sturdy spoon until well combined.
Step 20- Remove cast iron skillet from oven. Spread salted butter around bottom and sides of skillet.
Step 21- Add cornbread batter into skillet. Using the back of a spoon, spread cornbread batter around skillet as even as possible. Shake the pan slightly to make batter more even.
Step 22- Place into a preheated 400-degree oven for 20 minutes.
Step 23- Remove cornbread from oven. Toothpick test inserted should come out clean. Spread salted butter around the top of the cornbread. Let sit for 5 minutes before serving.
Troubleshoot- If cornbread does not brown at the top, Preheat broiler part of oven to high. Add cornbread into broiler part of oven. Let sit for 2 minutes. Remove cornbread from oven and proceed to step 23.
YouTube instructional video
