A, B, C, D, E, F
Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
|Southern Mustard Greens|
2 bunches mustard greens, coarsely chopped
1 tablespoon salt
4 slices bacon, chopped in 1/2 inch slices
1/2 cup olive oil
1 green bell pepper, seeded and chopped
1 medium red onion
1 shallot, peeled, chopped
Black pepper to taste
In a large bowl soak greens in salt and enough water to cover for 15 minutes. Then drain. In a skillet over low heat (so grease does not splatter everywhere), cook bacon until browned but still bendable. (Not crispy). Add greens, oil, pepper onion, shallot, and black pepper and cook about 20 minutes until tender.
NB: This vegetable is high in Vitamin C, Vitamin A and Folic acid.