Best Mustard Greens; Ever!

Mustard greens usually rank about third when it comes to my palate preference.  I usually place turnip first, collard and kale second, and mustards third.  I separate cabbage, Chinese cabbage, and bok choi out as a different class altogether. But I digress.  I found a recipe that elevated mustard greens to the top of the list.  Since I was unexpectedly surprised by the Thai fish soup recipe, I decided to try mustard greens Asian style.  Home run!  Jennifer didn't care for them as she doesn't even eat mustard greens (unless forced!), but Nate liked them.  Anna thought they were still too bitter.  I really liked them.  If you would like to try them, this is the link to the recipe.   http://allrecipes.com/recipe/218501/asian-inspired-mustard-greens/  I didn't have sesame seeds, sesame oil, or sake, so I substituted or omitted but it still came out great.  Give it a try and let us know what you think.

By the way,  if your greens are looking limp and you want them to revive, just cut off the very end about a 1/4 inch and stick them in water.  Here is an unbelievable picture of before and after of turnips when treated in this manner.

Before

After!

Soup Recipe

When I took my kids to the Sunbelt Ag Expo in Moultrie, Ga we went to a catfish cleaning and cooking demonstration.  After the kids got showered by a spray of fish guts we watched a cooking demonstration from a chef who had a great take on a Thai soup.  It was delicious and the kids liked it. The only problem was that I didn't take any notes and the only thing I took to remember what he did was a picture.  So I tried making it from memory and the picture.  It is a great recipe for right now in our season and can be used with chicken or catfish.

My attempt at recreating this meal at home was a resounding success as the kids liked it and ate the potful down in an evening.  You can use bok choi, sweet potatoes, and cilantro from the farm.  Here is my attempt to convey the recipe to you.

Ingredients:
Can of coconut milk
1 box of vegetable/chicken stock
2-3 cloves of garlic
piece of ginger or dried ginger powder
soy sauce
vegetable oil 2 tablespoons
1-2 pounds of boneless, skinless chicken breast or catfish fillets
1-2 sweet potatoes
1 bok choi
curry paste (2 tsp or to taste)
cilantro
1 lime

Saute a couple of cloves of garlic in a soup pan with some vegetable oil. When the garlic has browned a bit, add soy sauce and curry paste and stir up.  Next dice either boneless chicken breast or catfish and saute with the garlic.  When the meat is browned, add chicken/vegetable stock to a pot (3-4 cups) add a can of coconut milk.  Next chop some fresh ginger and add to the pot.  Then dice a sweet potato into very tiny cubes and add to the pot.  Next chop up a bok choi (you can use Chinese cabbage, spinach, probably mustard greens, or maybe even kale might work)  and add that to the soup towards the end of the process before the sweet potato gets too soft.  At the end, add cilantro and the juice of a lime to finish it off.  It takes about 20-30 minutes to finish.