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Mustard Greens versus The Clock

January 22, 2011

No matter how much time you have (or don’t have), it’s easy to add some of those zesty, LOCAL Mustard Greens from your produce bins to the dinner table.

Want a quick side dish with a kick?

Just chop up those greens raw and mix them with a 1/4 cup of garlic mayonnaise and some freshly ground black pepper.

Have a little more time on your hands?

How about braising the greens with Bacon and Shallots? Grab the following:

  • mustard greens, stemmed and chopped
  • 2 pieces of bacon, cubed
  • 1 shallot, diced
  • 1 tbsp butter
  • 1 tsp sugar or sucanat
  • 1/4 cup water
  • 1 tbsp apple cider vinegar
  • 1/2 tsp red pepper flakes

First, cook some chopped bacon and shallots about 5 minutes on medium-high heat with melted butter, stirring often. Add your mustard greens and cover for about 3 minutes. Stir off and on until the greens have begun to wilt. Stir in the water, sugar and some salt and pepper, cover and cook (stirring occasionally) for 15-20 minutes or until the greens are soft and dark green. Add the vinegar and red pepper flakes then add salt and pepper to taste.

Have all day? (or night)

Try this Slow-Cooked Mustard Greens.

  • 1 cup white vinegar
  • 2 tbsp red pepper flakes
  • mustard greens, stemmed and chopped
  • 3 slices bacon, chopped
  • 2 tbsp butter
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 3 cups water

The night before or morning of, combine the vinegar and red pepper flakes into a small jar with a tight-fitting lid. At least an hour before your meal, cut the stems of your mustard greens. Thinly slice the stems and roughly chop the leaves. Get a large pot and combine the greens, bacon, butter, sugar, salt and water bringing it all to a boil. Once at a boil, reduce heat to low and simmer for at least an hour. Serve the greens with a drizzle of the spicy vinegar on top.

Vegetarian or Vegan? No problem. Sautee the greens with a red onion and garlic along with some balsamic-glazed cooked chickpeas for a delicious dish.

Okay, you now have no excuse not to eat those mustard greens. Do you have a favorite way to cook those greens? Please share with us by commenting below! We love to hear your recipe ideas!

2 Comments leave one →
  1. Cristella permalink
    February 13, 2012 12:12 pm

    Last time there was mustard greens in my basket, I used this recipe. It is so ridiculously good. The peanut mellows out the bite of the mustard greens. This with a little rice was a delicious satisfying vegetarian meal.

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