Southern Mustard Greens: The Ultimate Recipe
- Yield: Serves 4 to 6 1x
Ingredients
Scale
- 2 lbs. mustard greens, such as Nature’s Greens (pre-washed/trimmed greens are often sold in 1 lb. bags)
- 4 cups chicken stock or broth
- 8 sliced bacon, diced (thick-cut is preferable)
- Salt and pepper, to taste
- 1/2 tsp. to 1 tsp crushed red pepper flakes
- 1 or 2 garlic cloves, smashed
- 1 TBSP olive oil (or other cooking oil)
- 1 medium-sized sweet onion, diced (such as Vidalia)
- 12 TBSP apple cider vinegar
- ½ tsp granulated sugar
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 should 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.
- Add a drizzle of oil to the same pot, and set the heat to medium. Cook the bacon until browned and crispy. Transfer to a plate and keep 1 TBSP 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. Stir everything and allow the greens to simmer along with the seasonings, to pick up their flavors; about 5 minutes.
- Serve the hot greens topped with the reserved bacon.
Keywords: Southern Style Mustard Greens