Collard and Mustard Greens with Bacon
Southerners love cooked greens—especially when there is bacon in the equation—and not a one would neglect to sprinkle them with pepper vinegar or hot pepper sauce.
4 ounces slab bacon*, cut into 1/4-inch pieces
1 small onion, minced
2 large bunches collard greens, stemmed
1 bunch mustard greens, stemmed
1/2 cup chicken or vegetable stock or broth
Salt and freshly ground pepper
Hot peppers in vinegar (optional)
Louisiana-style hot pepper sauce such as Tabasco (optional)
- Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes.
- Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper. (Can be prepared 4 1/2 hours ahead. Let stand at room temperature. Rewarm before continuing.)
- Sprinkle greens with hot pepper sauce if desired. Transfer to bowl and serve.
Makes 8 servings.
*Reduce the calories by using turkey bacon, if desired.
Recipe provided courtesy of The Leafy Greens Council.