Well cooked and seasoned mustard greens are a staple vegetable in Southern cuisine. They have a distinctive slightly bitter, peppery flavor, but that mellows nicely when cooked Southern-style.
Like many other kinds of greens, mustard greens can be gritty, so thorough washing is essential. Put the greens in a clean sink or large bowl of cold water. Swish them around, then remove them and discard the water. Do this several times until you no longer feel grit in the bottom of the sink or bowl. Even greens that are labeled “pre-washed” should be rinsed.
While you can make the recipe without the bacon, it adds flavor to the greens and helps infuse smoky flavor. Hot pepper-infused vinegar is often served with greens in the South. It can be hard to find, but a splash of plain vinegar and a little hot sauce makes an excellent substitute.
PrintSouthern Mustard Greens
Taste the flavorful goodness of mustard greens with bacon. Cooked Southern-style, these greens are a staple in Southern cuisine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Greens
- Cuisine: Southern
Ingredients
- 4 strips bacon, thick
- 1 cup chopped onion
- 1 large clove garlic, minced
- 1 pound well-washed mustard greens, chopped (large stems removed)
- 1 cup chicken stock
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
- cayenne pepper or hot pepper sauce, to taste, optional
Instructions
Cook the bacon in a Dutch oven over medium heat until crisp; remove to paper towels to drain.
Add the onions to the bacon drippings and cook, stirring, for 2 to 3 minutes, until softened.
Add the garlic and cook for 1 minute longer.
Add the chicken stock and bring to a boil.
Add the greens, a cup or so at a time, adding more as they wilt.
Add the Worcestershire sauce and bring the greens to a simmer. Taste for salt and pepper and add cayenne or hot pepper sauce, if desired.
Lower the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes. Add the bacon back to the pot and serve hot.
