Can I make mustard greens in advance?

Mustard greens are much tastier hot and fresh the day they are prepared. That being said, you can make them a day or two ahead of serving as long as you keep them refrigerated in an airtight container. You will want to re-heat the greens in a pan with a little bit of oil (choose a flavorless oil like canola or grapeseed). I recommend adding a bit more cider vinegar or a squeeze of lemon juice when re-heating to awaken all those flavors.

Can cooked mustard greens be frozen?

Yes! They can be stored for up to 12 months. Diys.com has a helpful article about freezing collard greens . These tips can be applied to mustard greens as well. They recommend freezing greens in small plastic bags and ensuring there is no extra liquid or moisture in the bag that may crystalize during the process.

Are mustard greens good for you?

Like most greens, there are many health benefits of consuming mustard greens. I like this article from greatist.com on mustard green nutrition.

Do I have to remove the stems?

No, not for this recipe. Since you are cooking the greens down over a long period of time, you do not have to remove the stems, but you will want to cut them into small pieces. I personally prefer to remove the stems. The stems are tough, but the leaves themselves are fairly tender. If you were to eat them raw or cook for a short period of time, you should remove the stems.

Southern Style Mustard Greens with Crispy Bacon

Southern Style Mustard Greens

★★★★★

5 from 3 reviews

Author: Katelyn
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 pounds of mustard greens (approximately 2 large bunches), washed thoroughly*
5 strips of bacon, cut into 1 & 1/2 to 2-inch squares
1 medium yellow onion, diced
4 garlic cloves, sliced
1/4 cup apple cider vinegar
1 cup chicken broth
1 Tablespoon Texas Pete hot sauce
3 Tablespoons brown sugar
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes

Instructions

Remove the greens from the stems and tear into bite-sized pieces.
Wash greens thoroughly in a large bowl or in your salad spinner.*
Add the bacon to a large pot and cook over medium heat for 10 minutes to render the fat.
When the bacon is crispy, transfer it with a slotted spoon to a plate lined with paper towels.
Add the diced onion to the pot and reduce the heat to medium-low. Cook onions for 5 to 7 minutes until soft and translucent. Be sure to stir occasionally.
Add the sliced garlic and cook for 1 minute or until it becomes aromatic.
Deglaze by adding the cider vinegar. Scrape the bottom of the pot with a heat-resistant rubber spatula to release all that flavor from cooking the bacon.
Keep the heat at medium low and add half of your greens (or as much as you can fit in your pot) and chicken stock. Cook them down until you can add the rest of the greens to the pot.
Add hot sauce, brown sugar, kosher salt, black pepper, red pepper flakes, and toss everything together with a pair of tongs.
Cover the pot and cook the greens over low heat for 45 minutes to 1 hour, tossing occasionally. The greens should be soft and tender, but not mushy.
Transfer greens using a slotted spoon to a serving platter, top with your crispy bacon, and be transported right to the Great American South!

Equipment

Slotted Spoon

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Salad Spinner

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Notes

*Mustard greens can be extremely gritty if they aren’t washed properly. You will need to wash the greens in batches and rinse several times to remove all the dirt and sand.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Sides
Method: Braised
Cuisine: Southern

Keywords: mustard greens, greens, southern sides

Find it online: https://www.tastesjustlikeamemory.com/southern-style-mustard-greens/

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