Southern Mustard Greens: The Ultimate Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4 to 6 1x
- Category: Southern Cooking
- Method: Stewing
- Cuisine: American
Ingredients
Units
Scale
- 2 pounds mustard greens, such as Nature’s Greens (pre-washed/trimmed greens are often sold in 1-pound bags)
- 4 cups chicken stock or broth
- 8 slices bacon, diced (thick-cut is preferable)
- Salt and pepper, to taste
- 1/2 teaspoon to 1 teaspoon crushed red pepper flakes (use as much/little as you like)
- 1 or 2 garlic cloves, smashed
- 1 tablespoon olive oil (or other cooking oil)
- 1 medium-sized sweet onion, diced (such as Vidalia)
- 1/4 to 1/2 cup apple cider vinegar (this is totally to taste)
- 1/2 to 1 teaspoon granulated sugar (also, up to your preference)
Instructions
- In a large lidded pot set over medium-high heat, add the greens and stock. Stir and toss as they begin to cook and wilt down. Once they’ve all been moistened and are wilting, leave the greens to cook and simmer in the stock, partially covered (the lid shouldn’t be fully closed) for about 10 to 15 minutes. Much of the stock will have evaporated by the point.
- Transfer the greens to a bowl for the time being, as set aside.
- Wipe out the pot (to prevent splattering). Add a drizzle of oil to the pot, and set the heat to medium. Cook the bacon until browned and crispy. Transfer to a plate and keep 1 tablespoon of the drippings in the pot.Â
- Reduce the heat a little, if needed, and cook the onion for a couple of minutes until tender (you can add a little more oil, if necessary). Add the garlic and chili flakes and cook for another couple of minutes. Add the greens back into the pot, along with the vinegar and sugar, using as much/little of those things as you see fit. Start conservatively and then you can always add as you like. Stir everything and allow the greens to simmer along with the seasonings, to pick up their flavors; about 5 minutes. Taste and adjust any of the seasonings and flavors as you like.
- Serve the hot greens topped with the reserved bacon.