Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Savory jams are kinda my, well, jam. I'd been working on a mustard greens jam years ago, and it never really clicked. When I saw this beautiful bunch right here, I knew I wanted to make something with my Local Roots pork and some apples. I went through a few iterations of pork-mustard green pouches in my head before I actually looked at this stunning bouquet and decided that these greens needed their own dish to shine. Fortunately, I had that mustard greens jam recipe idea bopping around in the back of my head, so I decided to finally perfect it. We had it over pork cutlets with sauteed cabbage and homemade apple sauce, and it was delicious.
1 bu mustard greens
2 Tbs grapeseed oil
1 tsp kosher salt
½ c sugar
1 ea bay leaf
2 tsp turmeric
1 tsp ground coriander
½ c white wine
¼ c white wine vinegar
1. Remove stems from mustard greens, and save for stock. Chop the greens very finely. The smaller the pieces of greens, the more consistent your jam will be.
2. Heat the grapeseed oil in a medium pot over medium low heat. The pot will seem too small, but as soon as the mustard greens start sauteeing, they lose most of their volume. Once the oil is hot, add your greens, and toss to coat in oil.
3. Let the greens begin to sweat, then season with salt. Adding salt at the beginning helps release some of the moisture in the greens, which will help with our reduction later on. As greens saute and soften, stir them occasionally to cook evenly.
4. When the greens are completely sautéed, add the sugar and stir. Once the sugar has melted and starts to bubble, lower the heat slightly and add turmeric, bay leaf, and coriander. Stir to combine, and let cook for about 2 minutes to infuse flavors.
5. Add white wine and vinegar, and bring up to a simmer. Cover the pot and cook over low heat for about 10 minutes, until the greens are completely soft. Uncover, and reduce over medium heat, until liquid is coating consistency.
6. Remove from pot and store in a small container or jar in the fridge. To preserve, transfer straight into a sterilized mason jar while still hot, and put the lid on. The residual heat will seal the lid.
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