Mustard Greens with Bacon and Vinegar

What you Need :


  • 1 1/2 lb. mustard greens (about 1 large bunch), stemmed and torn into small pieces 
  • 3 oz. bacon (about 3 slices, depending on size)
  • 1 tbsp. apple cider vinegar
  • chicekn stock
  • black pepper
  • salt

How to Make It :

Cook bacon over medium-low heat in a large skillet until firm and most fat has been rendered.Remove and cut into small squares when cool. If bottom of pan does not have a light coating of bacon grease, add a small amount of additional fat. If bottom of pan has too much grease, drain some  and then throw all the greens in. Push around with tongs and raise heat to medium-high. Replace bacon to pan and allow to wilt until little moisture remains in pan. Add vinegar and black pepper and a small splash of water or stock and cover pan, checking every few minutes to stir and make sure that moisture hasn’t all disappeared. After 10-12 minutes, check for salt level (if your bacon is very salty, you may not need any additional salt) and vinegar level (add more if you desire). Replace water and lid and continue until tender and flavorful (about 5-10 more minutes, depending on heat level and age of mustard greens. Allow all liquid to evaporate without the lid before serving.

Recipe adapted from: Cowen Park Kitchen 

Creamed Mustard Greens

What you Need :


  • 1 1/4 pounds mustard greens, stemmed, trimmed and chopped
  • 1/2 pound cleaned spinach
  • 2 tablespoons cornmeal
  • 6 garlic cloves, chopped
  • 4 jalapeños, seeded and finely chopped
  • One 2-inch piece of fresh ginger, peeled and chopped
  • 2 red onions, finely chopped
  • 1/4 cup olive oil
  • Salt and pepper 

How to Make It :

Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop. In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and pepper and serve. 

 

Recipe adapted from: Food and Wine