These Southern style mustard greens are cooked with smoky bacon and flavors until delicate and tasty. A simple yet fulfilling side dish that sets impeccably with broiled chicken, pork cleaves or fish.
Mustard greens are an underutilized fixing as I would like to think, yet in the event that you haven’t attempted these greens, you’re passing up a great opportunity! They have huge loads of flavor, particularly when you pair them with a lot of bacon.
WHAT ARE MUSTARD GREENS?
Mustard greens are a splendid shaded, verdant vegetable with a new, peppery taste. The greens come from the very plant that produces mustard seeds and mustard oil, and that is the way they got their name. Mustard greens are best served cooked, and can be ready in a wide range of utilizations. You can regularly discover mustard greens in different Asian foods.
HOW DO YOU MAKE MUSTARD GREENS?
Clean your greens well in cool water, trying to eliminate all soil and coarseness. Cut the stem out of each piece, then, at that point generally cleave the leaves. Cook diced bacon until fresh, then, at that point eliminate a large portion of the bacon to use as topping. Add onion and garlic to the bacon oil in the container, and cook until delicate. Spot the greens in the pot, alongside some chicken stock and flavors. Stew until the greens are extremely delicate. Mix in the hot sauce and vinegar, then, at that point decorate with held bacon and serve right away.
TIPS FOR THE PERFECT DISH
- Your greens can be tidied and prepared as long as three days before you intend to utilize them. You can likewise purchase a sack of pre-arranged greens to save some time.
- This dish remains new in the fridge for as long as 3 days. I don’t suggest freezing this formula as the greens will be watery when defrosted.
- I suggest serving your greens with cornbread as an afterthought for ideal happiness.
- 6 slices bacon coarsely chopped
- 1/2 cup onion coarsely chopped
- 1 1/2 teaspoons garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound mustard greens cleaned, stems removed, and cut into 1 inch pieces
- 1 cup chicken broth
- 1 teaspoon sugar
- 1/4 teaspoon hot sauce or more to taste
- 1/2 teaspoon apple cider vinegar
- Place the bacon in a large pot over medium high heat. Cook for 5-6 minutes or until crisp. Remove half the bacon from the pan and reserve for later use.
- Add the onion to the pan and cook for 4-5 minutes or until softened. Add the garlic, salt and pepper, then cook for 30 seconds.
- Add the greens to the pot and cook for 2-3 minutes or until wilted. Pour in the chicken broth and sugar, then bring to a simmer.
- Reduce the heat to low, then cover the pot and simmer for 30 minutes or until greens are tender. Uncover and stir in the hot sauce and vinegar. Cook for an additional 2-3 minutes.
- Sprinkle with reserved bacon, then serve immediately.
Calories: 190kcal | Carbohydrates: 9g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 1263mg | Potassium: 430mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5691IU | Vitamin C: 50mg | Calcium: 275mg | Iron: 1mg