Oh, mustard greens—just thinking about them takes me back to Sunday dinners at grandma’s, where the air was filled with the aroma of bacon sizzling in the pan. There’s something about the harmony of bitter greens and smoky bacon that feels like a warm hug, especially when the world outside is a whirlwind of chaos and unpredictability. It’s like finding an old record player at a thrift shop and discovering it still works, scratches and all.
This dish isn’t just about taste; it’s about memories, both long past and just made. Maybe it’s the way the greens wilt down, surrendering their toughness to become tender, almost like how we soften over time with a bit of love and patience. Or perhaps it’s how the bacon’s crispiness contrasts with the smoothness of the greens, a reminder that life’s textures are what make it interesting.
And let’s not overlook how this simple, comforting dish seems to bridge timelines—between the nostalgic past and the ever-evolving present, where flavors and feelings intermingle. Mustard greens with bacon isn’t just food; it’s a story served on a plate.
Steps
- Wash the mustard greens thoroughly in cold water to remove any dirt or grit. Remove the stems from each leaf and roughly chop the leaves into 1-inch pieces.
- In a large pot over medium-high heat, cook the chopped bacon until it becomes crispy, which should take about 5-6 minutes. Remove half of the bacon from the pot and set it aside for garnishing later.
- Add the chopped onion to the bacon grease in the pot and sauté for about 4-5 minutes until it softens. Stir in the minced garlic, salt, and black pepper, cooking for an additional 30 seconds.
- Place the chopped mustard greens into the pot and cook for 2-3 minutes until they wilt. Pour in the chicken broth and sprinkle the sugar over the greens, then bring the mixture to a simmer.
- Lower the heat to a gentle simmer, cover the pot, and let the greens cook for about 30 minutes until they are tender.
- Uncover the pot and stir in the hot sauce and apple cider vinegar, cooking for another 2-3 minutes.
- Garnish with the reserved crispy bacon and serve the greens immediately as a flavorful side dish.
Ingredients
- 6 slices bacon, coarsely chopped
- 1/2 cup onion, coarsely chopped
- 1 1/2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound mustard greens, cleaned, stems removed, and cut into 1-inch pieces
- 1 cup chicken broth
- 1 teaspoon sugar
- 1/4 teaspoon hot sauce, or more to taste
- 1/2 teaspoon apple cider vinegar
Nutritional Values
Calories: 190kcal | Carbohydrates: 9g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 1263mg | Potassium: 430mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5691IU | Vitamin C: 50mg | Calcium: 275mg | Iron: 1mg
FAQ
- What are mustard greens?
- Mustard greens are leafy vegetables known for their vibrant color and peppery taste. They originate from the same plant that gives us mustard seeds and oil. Typically, these greens are best enjoyed cooked and can be prepared in various ways.
- How can I reduce the bitterness of mustard greens?
- To counteract the occasional bitterness of mustard greens, try adding a small amount of sugar. This won’t make the dish sweet but will help neutralize the bitterness. Alternatively, you can add a bit more salt or a splash of fresh lemon juice.
- What’s the ideal way to cook mustard greens?
- The optimal way to prepare mustard greens is to sauté them with an acid to enhance their flavor, and a fat to enrich the taste. This is why cooking them with apple cider vinegar and bacon bits works so well.
- Can I use other types of greens in this recipe?
- Yes, you can substitute mustard greens with other varieties like kale, spinach, collard greens, turnip greens, or even dandelion greens. Mixing different types of greens can also offer a unique flavor twist.
- What are some alternative meats to pair with mustard greens?
- Instead of bacon, you might consider using other smoky meats such as ham hocks, smoked sausage, diced ham steak, or smoked turkey wings. If using meats like ham hocks or turkey wings, ensure they are tender before adding them to the greens.
Tips
- Choose mustard greens that are vibrant and crisp, avoiding any that appear wilted or yellow, to ensure the freshest taste.
- Prepare your mustard greens by chopping them into uniform pieces to ensure even cooking.
- Clean and prep your greens up to three days in advance, storing them dry in the refrigerator to save time on cooking day.
- For a touch of extra flavor, consider using a mix of greens, such as kale or collard greens, or add more hot sauce or red pepper flakes for a spicy kick.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the mustard greens and bacon together.
- Chef’s Knife – For chopping the bacon, onion, and mustard greens.
- Cutting Board – A sturdy surface for prepping ingredients.
- Tongs – Useful for handling the bacon and stirring the greens.
- Measuring Spoons – For accurately measuring spices and seasonings like salt and hot sauce.
- Measuring Cups – Needed for measuring chicken broth and other liquid ingredients.
