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Recipe of the Month Fruits and Vegetables - Mustard Greens with Red Potatoes

  • 4 to 5 medium red potatoes, quartered
  • 3 tablespoons butter
  • 1 tablespoon bacon drippings (or use more butter)
  • 8 ounces fresh sliced mushrooms
  • Salt and black pepper to taste
  • Dash red pepper, optional
  • 4 cups (about 1 pound) shredded mustard greens

Boil potatoes until just tender; cool and slice. Melt butter with bacon drippings in a large, heavy skillet over medium heat; add potatoes and mushrooms. Season with salt, pepper, and red pepper, if desired. Cook and stir until mushrooms are tender and potatoes are heated through, about three to four minutes. Add greens and stir until wilted, about one minute.
Yield: Four servings
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 4
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