Bacon-Braised Mustard Greens
Published January 10, 2004
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 or 3 bunches of mustard greens (about 3 ¾ pounds total; 16 cups trimmed)
8 ounces thickly sliced lean slab bacon, diced
1 large onion, diced (2 cups)
1 teaspoon chopped garlic
1 teaspoon hot red-pepper flakes
3 tablespoons sugar
½ cup apple-cider vinegar
½ cup chicken stock
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 26 milligrams cholesterol; 220 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 2 grams fiber; 407 milligrams sodium; 7 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.
- Step 2
Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid.
- Step 3
Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.
Private Notes
Comments
I know it's not "braised" by leaving out the liquids (vinegar and stock), but we prepared a non-soupy approach. It was delicious. Followed advice and used honey rather than sugar and added small amount of mustard. It paired beautifully and tangily with game hen stuffed with wild rice/cornbread dressing.
use local honey instead of sugar
Add a spoon or two of grain mustard.
Made as recipe was written while scaling by half for "two-plus" delicious servings. Next time, I might reduce the bacon by just a little, but this was really good at ratio specified. My first time cooking mustard greens, usually I use them in salads, and what luck for a beginner to find this recipe at NYT Cooking.
I would half the amount of vinegar and broth.
I know it's not "braised" by leaving out the liquids (vinegar and stock), but we prepared a non-soupy approach. It was delicious. Followed advice and used honey rather than sugar and added small amount of mustard. It paired beautifully and tangily with game hen stuffed with wild rice/cornbread dressing.