While harvesting this week, Stefan and I talked about how to cook mustard greens. This variety, Red Giant, is very good but particulary strong. It can be challenging to eat it by itself in a salad. With the right dressing it’s great. It’s effect on the sinuses is similar to horseradish or wasabi, and that’s what I like about it. Still, I wanted to find a recipe that took some of the heat away and here is what I found.
Eaten as a side with salad, sweet potato fries, fresh strawberries, and barbecued chicken.
6 slices of bacon
1 onion (chopped or diced)
3/4 – 1 pound Mustard Greens (rinsed and coarsely chopped)
1/2 cup chicken broth (Better than Bouillon chicken base)
1/2 teaspoon salt
1 tablespoon balsamic vinegar
In a large pot, cook bacon over medium heat until crisp. Remove bacon from pot and set aside.
In the remaining bacon fat, add onion and cook until transluscent, about 5 minutes. Add mustard greens one handful at a time, stirring into the onions and bacon fat. After all the mustard greens have been added and are starting to wilt, add chicken broth and salt. Cover pan tightly and turn heat to low. Simmer on low for 10 mintues.
Remove lid and turn heat to high to evaporate any remaining water in the pan. Remove from heat, stir in balsamic vinegar and cooked bacon, and adjust seasoning.
*note: The original recipe says to simmer the greens for 1 hour, which seemed too long to me.
This recipe is based on one from Deborah Neyens.