Mustard Greens and Pork Casserole

December 20, 2007

Mustard Greens and Pork Casserole

Mustard greens and endive are tasty when cooked with pork. The fat in the pork seems take the bite out of the greens and mellow out their flavor.

1/2 pound ground pork or ¼ pound bacon (sliced)
1 onion, chopped
2 potatoes, cubed
1 bunch mustard greens or endive, coarsely chopped
1/4 teaspoon thyme (or other herb)
Salt and pepper to taste

Sauté meat, potatoes and onion in a skillet. If using sausage, break it up as you brown it. When meat is brown or rendered, add greens and thyme.

Cover and simmer for 45 minutes or until potatoes are tender, stirring occasionally.  Add 1/4 cup water or more if the mixture seems dry.

Add salt and pepper to taste.

One Response to “Mustard Greens and Pork Casserole”

  1. Paula Says:

    Made this using:
    two CSA bratwurst (sliced)
    1 CSA bag escarole
    1/2 onion
    3 smallish CSA potatoes
    Made 2 servings

    Good call on pairing pork with escarole!
    (Cooking time various with the size of potato pieces.)

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