The classic hot dog accents of pickles, onions and mustard come together in a Southern-inspired preparation of quick-cooked greens. If you want to spice it up, substitute pickled jalapeņo juice for the dill pickle juice.
Wash mustard greens in two or three changes of cold water. Cut out the thick stems and discard them. Stack the leaves two or three at a time, roll them up and cut them into strips. Coarsely chop the strips. Cut the onion in half and slice the halves.
Heat 1 tablespoon of the butter in a large, heavy skillet over medium high flame. When butter foam subsides, add onions and saute briefly, about 1 minute. Add the mustard greens and cook them, stirring and carefully tossing them, until wilted. If liquid begins to accumulate, raise the heat higher. Drizzle greens with dill pickle juice and sprinkle with sugar. Add salt and pepper to taste and toss well.
Meanwhile, simmer hot dogs until they are plumped and hot.
Spread remaining butter on the hot dog buns. Add hot dogs and top with mustard greens. Dig in.
Copyright by Terese Allen