Cover and cook for an hour. Fry over medium heat until the bacon.
Cut out stems and thick veins;
How to cook mustard greens with bacon. Once all of the greens are in the pot, cover and reduce the heat to low. Drain greens in a colander to remove water. Dice the seasoning meat into about ½ inch cubes.
This recipe feeds about 8 people and makes a scrumptious side dish at any holiday meal or gathering. If you'd like to strengthen the pork jowl bacon flavor in the broth, simmer, covered, for an hour. Continue to add greens as they cook down, until all greens are in the pot.
Scatter 2 to 3 pounds of complete garden fertilizer such as. For a tasty match of mustard greens and bacon that you can serve next to mashed potatoes: Cut the woody stem out of each piece, then roughly chop the leaves.
Add the onion, cover, and continue cooking on high, stirring once, until bacon is crisp. Place a large skillet over medium heat on your stove top. Stir in mustard greens and scallions, adding in batches as the greens cook down to make more room.
Bring 4 cups (950 ml) of chicken or vegetable broth to a low boil. Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Pour the broth into a deep pot or saucepan and place it on the cooktop over high heat until it just begins to boil.
Cook 4 slices diced bacon until brown. How to cook southern mustard greens with onions and bacon 131 · 40 minutes · mustard greens are an iconic part of southern cuisine, and when paired with bacon and onions, the peppery greens are transformed into a mellow dish. Simmer until the greens are tender, 15 to 20 minutes.
Garlic cloves, salt and dried chili peppers are common additions. Cover and microwave on high for about 3 to 5 minutes, stirring once, until tender. Cook diced bacon until crispy, then remove half the bacon to use as garnish.
Add 2 cups of water and cook until the greens are tender, about 1 hour or more. Otherwise, add the collard greens at the same time as the seasonings, cover. Fry, stirring until greens start to wilt.
Cover and cook over medium heat, stirring occasionally, for about 10 minutes. Add the cleaned, chopped mustard greens and stir. Drain off all but 2 tablespoons of the drippings;
Add the mustard greens to the pot. Chop the onion into small pieces. In a large dutch oven or stockpot fry 1 pound of fatback, thick bacon, or ham chunks until browned;
Serve with a hearty, meaty main course and some mashed potatoes for. Stir in 4 cups of chopped mustard greens and 2 tablespoons of beef broth. Delicious mustard and collard greens made even better with the addition of bacon, onions, and a hint of tabasco sauce.
Drain the greens in a colander, squeezing out any excess moisture, and set aside. Stir in garlic, red pepper. With a slotted spoon transfer bacon to paper towels to drain.
Season with salt, tabasco sauce, and pepper, to taste. To have a continuous supply of fresh, tender mustard and turnip greens, make two or three plantings 10 days apart. Throw in some seasonings and a splash of vinegar and worcestershire.
Wipe out the pot and add the bacon. Add more water as needed. Add onion and garlic to the bacon grease in the.
Cook down the meat in a large pot, add greens and enough water to cover the greens.