Kale and Mustard Greens With Bacon
Bacon adds flavor to these delicious mixed greens. Feel free to use vegetarian bacon or omit it if you like.
Kale and mustard greens make a hearty, flavorful pot of Southern-style greens, especially when simmered low and slow with onions, garlic, and a touch of bacon. The mix of sturdy kale and peppery mustard greens gives the dish great balance, and the long simmer ensures everything turns tender and deeply seasoned.
A splash of cider vinegar brightens the pot, and the crushed red pepper adds just enough warmth. These greens pair beautifully with roasted meats, fried chicken, pork chops, or any classic Southern meal.
How To Wash Greens
Greens are notorious for attracting dirt; even if labeled “washed,” you should rewash them. Wash the greens thoroughly in the sink with a few changes of cold water. Feel the bottom of the sink for sand, and keep washing until no gritty residue is left.
What You’ll Like About This Dish
Great flavor. Bacon, onion, garlic, and broth infuse the greens with savory richness.
Perfect texture. Slow simmering makes the greens tender without turning mushy.
Balanced seasoning. A little vinegar and sugar round out the flavor.
Customizable. Easily make it vegetarian by omitting or swapping the bacon.
Ingredient Notes
- Kale – Sturdy and hearty; holds up beautifully to long simmering.
- Mustard greens – Peppery and bright; softens quickly and adds great flavor contrast.
- Bacon – Provides smoky richness; vegetarian bacon or no bacon works too.
- Onion + garlic – Build a savory base for the greens.
- Chicken broth – Adds depth; vegetable broth works for a vegetarian version.
- Apple cider vinegar – Lifts and balances the earthy greens.
- Sugar – A touch of sweetness softens the bitterness of the mustard greens.
- Crushed red pepper – Optional heat that complements the smoky, savory flavors.
Steps to Make Kale and Mustard Greens With Bacon
- Wash and chop the greens, removing tough stems.
- Cook the diced bacon until the fat renders.
- Add onion and pepper and sauté until lightly browned.
- Stir in the garlic briefly.
- Add broth and bring to a boil.
- Add greens gradually as they wilt into the pot.
- Stir in vinegar, sugar, and crushed red pepper.
- Cover and simmer until very tender.
- Taste and adjust the salt before serving.
Tips
- Rinse the greens well — grit hides in the leaves.
- Cut out thick stems to ensure the greens cook evenly.
- Add greens in batches so they wilt down easily.
- Adjust vinegar and sugar to your preferred balance.
Recipe Variations
- Make it vegetarian. Omit the bacon and use olive oil plus vegetable broth.
- Use smoked turkey. Substitute smoked turkey wings or legs for the bacon.
- Add collards. Mix collard greens with the kale and mustard for a traditional blend.
- Boost the heat. Add more crushed red pepper or sliced fresh chilies.
Serving Suggestions
- Serve alongside roasted or fried chicken.
- Pair with pork chops, ham, or meatloaf.
- Add cornbread on the side for soaking up the broth.
- Garnish with extra vinegar or hot sauce if desired.
How to Store
Refrigerate: Store cooled greens in an airtight container for up to 4 days. The flavor deepens as they sit.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Kale and Mustard Greens With Bacon
Ingredients
- 1 pound kale
- 1 pound mustard greens
- 8 strips bacon, diced
- 1 large onion, chopped
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon crushed red pepper, or to taste
- salt, to taste
Instructions
- Rinse the greens a few times in cold water until you feel sure there is no grit left clinging to the leaves. Cut out the thick stems and discard them. Chop the greens and set aside.
- In a large Dutch oven or saucepan over medium heat, fry the diced bacon. Cook, stirring, until the fat is rendered and it is beginning to crisp. Add the chopped onion and black pepper to the skillet and continue cooking for about 5 to 6 minutes, or until the onion is lightly browned.
- Add the garlic and cook, stirring, for 1 to 2 minutes longer. Add the chicken broth and bring to a boil.
- Add the chopped greens a little at a time, adding more as they wilt down into the broth. When all of the kale and mustard greens are in the pan, add the vinegar, sugar, and crushed red pepper.
- Cover, reduce heat, and simmer for about 1 hour, or until very tender.
- Taste and add salt, to taste.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
