I have never been a huge fan of mustard greens …. I don’t know, they are just a bit too bitter. We get them in our CSA box periodically, and I usually just sauté them with some olive oil and force them down anyway, just so they don’t go to waste. I decided to not be so lazy this time & find a recipe – on my, I think I am in love! I adapted this recipe from our CSA’s website. I never knew that all mustard greens needed is some bacon to become amazing!
1 bunch mustard greens, stemmed, washed, drained, and chopped
4 pieces bacon, cut into ¼ inch pieces
1 small onion, peeled and diced
3 cloves garlic, peeled and minced
Salt and pepper to taste
2 tablespoons olive oil, or as needed
- Bring enough water to cover the greens to a boil, once water is boiling add chopped greens.
- Boil 2 minutes, then drain. When cool enough to handle, squeeze out the excess water.
- Heat a sauté pan large enough to hold the greens over medium-low heat. When hot, add the bacon and cook gently until crisp, rendering the fat without burning it. When the bacon is crisp, remove to paper a towel to drain. Leave bacon fat in pan.
- Add the onion to the bacon fat and toss to coat. If needed, add just enough oil to coat the pan bottom, then cook the onions until softened and translucent.
- Add the garlic and cook until fragrant and softened.
- Add the greens back to the pan and toss to mix with the onions and garlic, and coat with the oil (if needed). Season with salt and pepper.
- Heat the greens through. Scatter the bacon over the greens and toss to mix.