Simple Southern Mustard Greens With Bacon

Mustard greens (and their brassica family siblings kale and collards) are somewhat synonymous with Southern cooking, but they do have an assertive taste. In this recipe, the strong peppery bite plays well when paired with classic counterparts such as bacon, salt, and onions. When you simmer these ingredients together, the greens’ prominent taste mellows and balances out with the warm and comforting flavors. Serve these greens with cornbread to achieve the full Southern experience.

Ingredients

• 2 pounds mustard greens (about 2 bunches)
• 2 1/2 cups water, divided
• 4 ounces thickly sliced bacon (about 4 strips), diced
• 1 medium onion, chopped
• Salt, to taste
• Pepper, to taste
• Optional: 1 teaspoon sugar
• Optional: Dash of crushed red pepper flakes

Steps to Make It

1. Gather the ingredients.
2. Thoroughly wash the mustard greens in 2 to 3 changes of water, or until you can’t feel any grit in the bottom of the bowl. Trim off and discard the thick stems and coarsely chop the leaves.
3. Bring 1 cup of the water to boil in a large Dutch oven or stockpot. Add the washed greens in handfuls, waiting to add the next bunch until the leaves in the pot begin to wilt.
4. Once all of the greens are in the pot, cover and reduce the heat to low. Simmer until the greens are tender, 15 to 20 minutes. Drain the greens in a colander, squeezing out any excess moisture, and set aside.
5. Wipe out the pot and add the bacon. Fry over medium heat until the bacon is crisp and the fat is rendered. With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.
6. Add the chopped onion to the bacon drippings in the pot and sauté over medium heat until the onion is soft and lightly browned.
7. Return the bacon to the pot and stir to combine.
8. Add the cooked greens to the pot and stir in the remaining 1 1/2 cups of water.
9. Add salt and pepper to taste, along with the sugar and crushed red pepper flakes, if desired. Stir to combine.
10. Cover the pot and simmer the greens over low heat until tender, 30 to 40 minutes.