Bacon-Braised Mustard Greens

This recipe, published in Cornbread Nation 4, The Best of Southern Food Writing, will whet your appetite. Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic, and red pepper flakes; and sauté until onion is soft, abut 7 minutes.

Serves: 6

2 or 3 bunches of mustard greens (about 3 3/4 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

1/2 cup apple cider vinegar

1/2 cup chicken stock Salt and freshly ground pepper, to taste

1. Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.

2. Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic, and red pepper flakes; and sauté until onion is soft, abut 7 minutes. Add sugar, vinegar and stock. Heat to boiling, add greens, and cook slowly, stirring often as greens begin to release their own liquid. Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.

0 comments