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white plate full of southern style mustard greens topped with crispy bacon

Southern Style Mustard Greens


  • Author: Katelyn
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x

Description

Tangy, slightly sweet, and seriously delicious Southern style mustard greens braised with cider vinegar and topped with crispy bacon. The perfect Southern side dish, and better than your favorite BBQ joint!


Ingredients

Scale
  • 2 1/2 pounds mustard greens (about 2 bunches), washed thoroughly
  • 8 ounces of bacon, cut into 1 1/2 to 2 inch squares
  • 1 medium yellow onion, diced
  • 4 garlic cloves, sliced
  • 3 tablespoons apple cider vinegar
  • 4 cups low sodium chicken broth
  • 1 tablespoon Texas Pete hot sauce 
  • 1 tablespoon plus 2 teaspoons brown sugar 
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper 
  • 1/2 teaspoon red pepper flakes 

Instructions

  1. Remove the greens from the stems and tear into smaller pieces. I normally do this all by hand just tearing the greens away from the stem and into smaller sections. They don’t need to be bite sized as they will cook down quite a bit. Wash greens thoroughly in your sink or in batches using a salad spinner.
  2. Add the bacon to a pot over low heat and cook for 10 minutes. You want to cook it on the lowest heat setting to render as much fat as possible. 
  3. When the bacon is nice and crispy, remove it with a slotted spoon to a plate lined with paper towels to drain. 
  4. Add the diced onion to the pot and cook for 5 minutes on low until soft. 
  5. Add the garlic and cook for 1 minute. 
  6. Deglaze with the apple cider vinegar and scrape the bottom of the pot to release all that flavor from cooking the bacon. 
  7. Add the greens in batches, cooking them down a bit in between each addition until they all fit in the pot. 
  8. Add the chicken broth, hot sauce, brown sugar, kosher salt, black pepper, and red pepper flakes and toss everything with tongs to combine.
  9. Cover the pot and cook the greens over low heat, tossing occasionally with tongs for 1 hour to 1 hour and 15 minutes. The greens should be soft and tender, but not mushy. 
  10. Top with crispy bacon and be transported right to the Great American South!

Notes

  • Everything should be cooked over low heat from start to finish. 
  • Category: Sides
  • Method: Braised
  • Cuisine: Southern

Keywords: bacon, cider vinegar, greens, southern

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