Simple Mustard Greens with Bacon Cooking Recipes

Mustard Greens with Bacon

While mustard greens can be used in salads, they have a slightly bitter sauce. In the past they nourished many a pioneer, and this very old-fashioned dish might have been appetizer, main course, and salad all in one. Serve it with thick grilled pork chops or with an equally old-fashioned roast fresh ham or pork picnic shoulder.

Makes 6 servings

• 4 thick slices bacon, fried until crisp, crumbled and drained on paper towels, fat left in the skillet

• 2 pounds mustard greens, stemmed and torn into large pieces

• Salt and freshly ground black pepper to taste

• Cider vinegar or malt vinegar to taste

• Hot pepper sauce to taste

1. Heat the bacon fat in the same skillet the bacon was cooked in over very low heat.

2. Add the greens and cook, stirring from time to time, until the water that clings to the leaves after washing has evaporated and the greens are wilted, tender, and coated with the fat, 3 to 4 minutes.

3. Season well with salt and pepper. Garnish with the bacon.

4. Pass the vinegar and hot sauce so that diners can add them to suit their taste.

Note: if a longer-cooked texture is desired, add about 1/3 cup water or chicken stock to the wilted greens, cover, and cook for about 10 minutes.
 

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