3 lbs mustard greens, stems removed, sliced into ribbons
1 package of smoked pork tasso
2 tbsp avocado oil
1 onion, chopped
2 tsp garlic powder
1/2 tsp cayenne
Salt & pepper to taste
1 tsp hot sauce
2 tbsp honey
2 tbsp apple cider vinegar
6-8 cups chicken stock
- Heat the oil in a large dutch oven or stock pot over medium-high heat. Once the oil shimmers, gently swirl the pot to evenly coat the bottom. Add in the smoked tasso & cook until a golden brown sear appears, about 2-3 minutes.
- Add in the chopped onion and sauté with the meat, stirring often, until the onions soften and become tender, about 4-5 minutes. Then add in the rest of the ingredients, except the stock. Cook for 2 minutes
- Add in the chicken stock and bring to a boil. Slowly add in the chopped mustard greens, pressing down until it all fits under the stock.
- Reduce the heat to medium-low. Cover the pot but leave it open slightly for steam to escape. Let the mixture simmer together for 1 hour, undisturbed.
- Taste the greens and adjust the seasoning to your preference with more salt/pepper and/or hot sauce, as desired. Serve these greens warm, as-is or alongside your favorite main dishes. Enjoy!