Mustard Greens

4.67 from 3 votes

Peppery, tangy, and packed with nutrients, mustard greens are a Southern cooking staple! Their unique taste lends a touch of creativity to any meal, and their versatility makes them perfect for everything from weeknight meals to holiday extravaganzas.

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 75kcal

Ingredients

1 pound mustard greens, cleaned, stems removed, and cut into 1-inch pieces
6 slices bacon, coarsely chopped
1 cup onion, coarsely chopped
3 cloves cloves, minced
1 teaspoon fresh thyme
½-1 cup chicken broth
1 teaspoon Creole seasoning
½ teaspoon crushed red pepper flakes
1 teaspoon sugar
½ teaspoon apple cider vinegar
Salt and pepper to taste

Instructions

Start by pulling and tearing greens away from stems, then chop them by taking a hand full of greens, rolling them up, and cutting the rolls horizontally into 3 or 4, resulting in approximately 1½-inch pieces.
Next, place greens in a clean sink and wash them thoroughly with cold water removing all grit, sand, and debris until the water becomes clear. Set aside.
Place bacon in a medium pot over medium-high heat. Cook, frequently stirring, for 5-6 minutes or until crisp. Remove half the bacon from the pan and reserve it for later on.
Add onion, garlic, and thyme to the pot, and sauté until the onion is translucent and fragrant (3-4 minutes). Next, add the greens to the pot and cook, stirring for 2-3 minutes or until wilted.
Once mustard greens have wilted, add broth, Creole seasoning, pepper flakes, sugar, and vinegar. Stir to combine and bring to a simmer. Reduce heat to low, cover the pot, and continue simmering for 25-30 minutes or until the greens are tender. Uncover the pot, season with salt and pepper to taste, and add more broth if needed. Cook for an additional 2-3 minutes.
Sprinkle the rest of the bacon on top and serve.

Notes

Try combining the mustard greens with kale, spinach, collard greens, or dandelion greens for delicious and distinctive flavor combinations.

For a truly spectacular side dish, garnish your greens with a grated Parmesan, toasted sunflower seeds, or pine nuts for extra texture and crunch.

Choose the freshest greens. Avoid bunches with seeds because those leaves are especially hot and bitter. Tender greens are plump, crisp, and have a deep green color for the ultimate taste experience!

Nutrition