Sautéed Southern Mustard Greens With Bacon
A classic Southern side dish, these mustard greens are made mellow with bacon and onions.
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Instructions
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Start boiling 1 cup of water in a large pot.
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Thoroughly wash the mustard greens, trim thick stems, and coarsely chop the leaves.
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Add the greens to the boiling water in handfuls, waiting for each addition to wilt. Cover the pot, reduce heat to low, and simmer for 15-20 minutes until tender.
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Drain the cooked greens, squeezing out excess moisture, and set them aside.
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Wipe out the pot, then fry the bacon over medium heat until crisp. Remove the bacon to drain, retaining the drippings in the pot.
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Sauté the chopped onion in the bacon drippings until soft and lightly browned.
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Return the cooked bacon to the pot with the onion. Add the reserved greens and the remaining 1 1/2 cups of water.
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Stir in salt, pepper, and optional sugar or crushed red pepper flakes.
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Cover the pot and simmer over low heat for 30-40 minutes until the greens are tender.