Braised Collard Greens with Coconut Suka

You can use collard, mustard, kale, turnip, or even beet greens. Experiment and be adventurous!

Ingredients

2 pounds collard greens washed, chopped
1/2 cup onion chopped
2 slices bacon (optional) chopped
1/3 cup Coconut Suka

Servings: 4
Recipe Notes

Render (cook) the bacon out in a skillet until brown; remove.

Add onions to same pan, sauteing until light brown.

Add collard greens to pan with the onions, add bacon back in. Wilt greens for 3-4 minutes over medium-high heat.

Add Coconut Suka to the pan, reduce heat to medium, cover and cook for 20 minutes, stirring occasionally.  Check for tenderness, serve with additional Coconut Suka to taste.

Korean Mustard Encrusted Roasted Meats

Korean mustard makes a great crust or rub when combined with mayonnaise. Bob mixes 3/4 part Korean mustard with 1/4 part Duke’s Mayoand uses a thin layer of the mixture on whatever meat he has handy; cook as desired and #shakewellandprosper!

For example:
3/4 cup Korean mustard + 1/4 cup Duke’s mayo = 1 cup of rub.

Smear a thin layer chicken breasts and bake, broil, or grill as you would normally.
You can use this ‘recipe’ with beef roasts, ham, pork loin, or steak.

Kale with Country Ham

Give kale a twist and create a side dish that is sure to be a crowd pleaser!

Servings: 4` sides

Ingredients

• 2 pounds fresh kale, washed and torn into bite sized leaves
• 5 oz country ham, julienned
• 1/2 medium yellow onion, diced
• 2 cloves garlic, chopped
• 2 tbsp apple cider vinegar
• 3 tbsp Korean Mustard
• 1/2 tsp Chili Flakes

Servings: 4 sides

Instructions

1. Saute ham until tender and slightly crispy.
2. Add onion and sweat
3. Add kale and cook for 10 minutes while stirring occasionally.
4. Add vinegar, Korean mustard, and chili flakes. Continue to cook an additional 8 minutes.
5. Serve and enjoy!

Recipe Notes

Use more or less chili flakes according to taste.