Ingredients:

  • 2 pounds (900g) fresh mustard greens, washed thoroughly and coarsely chopped
  • 4 slices thick-cut bacon, diced
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 4 cups (950ml) chicken broth or vegetable broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil or bacon fat (reserved from cooking the bacon)

Instructions:

  1. In the large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat (if desired).
  2. Add the olive oil (or reserved bacon fat) to the pot. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and red pepper flakes; cook for 1 minute more, until fragrant.
  3. Add the chopped mustard greens to the pot. Pour in the chicken broth or vegetable broth.
  4. Stir in the apple cider vinegar, sugar, salt, and pepper. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 45 minutes, or until the greens are tender. Stir occasionally, adding more broth if needed to prevent sticking.
  6. Taste and adjust seasonings as needed. Stir in the cooked bacon. Serve hot.