Braised Mustard Greens

Name: Braised Mustard Greens
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: southern_american
Ingredients: 900 g mustard greens (tough stems trimmed, leaves roughly chopped); 85 g bacon (thick-cut, chopped into small pieces); 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 1 pinch red pepper flakes; 1 tbsp apple cider vinegar; 1 cup water; 1 pinch salt; 1 pinch black pepper

RATING

4.6/5(112)

TASTE SCORE

7/10

Tender, velvety mustard greens slow-braised with smoky bacon and a touch of heat until they melt in your mouth. This Southern classic transforms the humble leafy green into a deeply savory side dish, perfect alongside cornbread or roasted pork.

PREP

15m

COOK

45m

SERVES

1 CUP

165 cal

SERVINGS

INGREDIENTS

For 4 servings

900 gmustard greens · tough stems trimmed, leaves roughly chopped85 gbacon · thick-cut, chopped into small pieces1 pcsonion · medium, finely chopped3 pcsgarlic · cloves, minced1 pinchred pepper flakes1 tbspapple cider vinegar1 cupwater1 pinchsalt1 pinchblack pepper

NUTRITION · PER SERVING

165

CALORIES · 1 CUP

Protein9g · 22%

Carbs13g · 32%

Fat9g · 49%

Fiber8g

Sugar4g

Saturated fat3g

Cholesterol14mg

Sodium337mg

Potassium961mg

Phosphorus173mg

How we calculate →

METHOD · 6 STEPS

prep · ~10 min
Wash and trim the mustard greens.
Fill a clean sink or large bowl with cold water. Submerge the mustard greens and swish vigorously to dislodge any grit. Lift the greens out, drain the water, and repeat until no sand remains at the bottom. Shake off excess water and strip the leaves from the tough stems. Roughly chop the leaves into bite-sized pieces.
TIPDon't discard the stems! Slice them thin and add to the pot with the bacon for extra texture.
fry · ~8 min
Render the bacon.
Place the chopped bacon in a large heavy-bottomed pot over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has fully rendered out, about 6-8 minutes.
saute · ~5 min
Sauté the onion and garlic.
Using the rendered bacon fat, add the chopped onion and cook until softened and translucent, about 4 minutes. Stir in the minced garlic and red pepper flakes and cook until fragrant, 30 seconds more.
simmer · ~40 min
Braise the greens.
Add the mustard greens to the pot in large handfuls, stirring as they wilt down to make room for more. Once all the greens are in, pour in the water and add the salt. Bring to a boil, then reduce the heat to low. Cover the pot with a lid and let the greens simmer gently for 35-40 minutes, stirring once halfway through, until the greens are completely tender.
TIPLow and slow is the secret. Don't rush the braise — the greens need time to become silky.
mix · ~5 min
Finish with vinegar and pepper.
Remove the lid and stir in the apple cider vinegar and black pepper. Taste and adjust seasoning if needed. Let the greens cook uncovered for 5 more minutes to reduce any excess liquid.
TIPThe splash of vinegar at the end cuts through the richness and brightens the whole dish.
serve
Serve the braised mustard greens warm.
Transfer to a serving bowl, making sure to spoon the pot likker from the bottom of the pot over the greens. Serve immediately alongside cornbread, roasted pork, or fried chicken.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick-cut bacon for more rendered fat and smoky flavor.
2
Wash greens in multiple changes of water to remove all grit.
3
Slice tender stems thin and cook them with the greens for added texture.
4
Don't skip the final uncovered simmer — it concentrates the pot likker.
5
Make ahead: braised greens taste even better the next day after flavors meld.
6
Store leftover greens in their liquid to keep them moist when reheating.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace bacon with 2 tablespoons of olive oil and add a smoked paprika or liquid smoke for depth. Use vegetable broth instead of water for extra flavor.

spicier