Southern-style Mustard Greens

Southern-style Mustard Greens as a main course with a side of cornbread.

This is a great recipe to try if you are on the fence about eating SPICY mustard greens! Cooking the greens brings down the spiciness quite a bit, and the flavors of the bitter greens, onions, and bacon really meld together for a delicious, savory side dish (or main course). You can make it vegetarian or vegan by removing the bacon and using veggie stock/broth. These quantities are enough for a small batch (a side dish for 4-6 people or main course for 2-3 people). Double or triple the recipe if you are feeding a crowd.

1-2 bunches of Mustard Greens (about 1/2 to 1 lb)
Bacon Ends (half a pack, or 1/2 lb)
1 onion, chopped
1 cup of water or stock/broth
salt & pepper to taste
[optional} 1 TBSP sugar, brown sugar, or molasses

Start by washing your mustard greens and removing the tougher stems. Give them a rough chop and lightly steam them in a large pot with just a small amount or water (1/2 cup or less). Remove steamed greens from pot and set aside (including the water/juices).

Cook your bacon in the same pot until browned/crisped to your liking. Remove the bacon and set aside on a plate with a paper towel to soak up excess fat. Use the remaining fat in the pot to cook your onions. (You can drain off some of the bacon fat if it’s too much).

Once the onions are translucent with some crisped edges, add the bacon & steamed greens back to the pot and give them a good stir. Add the steam juices and 1/2 to 1 cup of water/broth to the pot. Let your mustard greens simmer for about 15-30 minutes. Taste test and add salt & pepper as needed.