Best Stuffed Mustard Greens Recipes

CRAB STUFFED PORTOBELLOS AND CITRUS-MUSTARD DRESSED GREENS

Steps:

• Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
• Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
• Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

ACHIOTE MARINATED BABY CHICKENS STUFFED WITH CHORIZO AND MUSTARD GREENS

Steps:

• Combine in a food processor achiote paste, olive oil, cumin, coriander, oregano, and the 1-tablespoon of garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the chicken cavities, underneath the skin, as well as, outside. Allow the chickens to marinade overnight, refrigerated.
• Next day, heat up a large saute pan. Add chorizo and cook for 5 minutes, until crispy, then add the onion and 4 tablespoons of garlic, and cook for another 2 minutes. Add mustard greens and deglaze with chicken stock. Cook for 2 minutes until greens have wilted, then add potato, green olives, and season to taste with salt and pepper. Once the stuffing has cooled, distribute it equally into the chickens and place them on a sheet with a rack. Place in a preheated 375 degree F oven for 1 hour.

ACHIOTE MARINATED CORNISH HENS STUFFED WITH CHORIZO AND MUSTARD GREENS

Steps:

• Preheat the oven to 375 degrees F.
• Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated.
• Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour.

STUFFED MUSTARD GREENS

Steps:

• Cook the rice according to package instructions with 1/2 teaspoon of the salt. Set aside.
• Preheat the oven to 400°F.
• In a medium bowl, combine the celery root, 1/4 teaspoon of the salt, the pepper, and the olive oil. Pour the mixture onto a baking sheet. Roast for 12 to 15 minutes, or until the cubes are golden brown, stirring once.
• While the celery root is roasting, blanch the mustard greens in a pot of salted boiling water for 2 minutes. Rinse the greens in cold water, drain well, and towel dry. Set aside.
• In a large bowl, combine the rice, celery root, cheese, green onions, bell pepper, rosemary, thyme, vinegar, and 1 teaspoon salt.
• To assemble the rolls, lay one leaf flat on a cutting board or other smooth surface. Using a sharp knife, slice the stem at the bottom of the leaf straight up the middle about 1 to 2 inches. (This helps the leaf fold more easily over the stuffing.) Sprinkle a pinch of salt and pepper over each leaf. In the middle of the leaf, place 2 tablespoons of the filling. Using your hands, shape the filling into a 1 1/2 × 1/2-inch log lying alongside the stem of the leaf. Fold the short ends of the leaf over the filling. Fold one long side over the filling and then roll up the other side of the leaf, creating a small cylindrical package. Repeat with the remaining leaves and filling.
• Serve at room temperature.
• Make Ahead
• The stuffed mustard greens taste best the day they are prepared, but you can assemble them 1 day ahead, cover, and refrigerate.