MUSTARD GREENS SUPREME

MUSTARD GREENS SUPREME

NOTE: This dish is great on cold days and goes well with fried chops or chicken. Some people even make a meal with them, and served with a big pan of cornbread, you'll feel right at home at any country table. A recipe from my upcoming book, *Rosalie Serving Country*, any one of the following greens can be used: mustard, kale, collards or Swiss chard. For a healthier version, omit the bacon and use 1/3 cup extra virgin olive oil, or more if needed.

1 large heavy pot or Dutch oven

2 pounds mustard greens, tough stems removed, and washed several times

½ pound thick sliced bacon

1 to 2 small onions, chopped small

2 cloves garlic, chopped small

 

2 teaspoons salt

2 tablespoon cider vinegar

 

2 cups Kitchen Basics low-sodium chicken broth

½ teaspoon red pepper flakes

¼ teaspoon ground black pepper to taste

Salt and pepper to taste

1. Wash greens several times in cool water and rinse well to remove any dirt or sand; drain in colander. Place on wooden chopping block and cut tough stems from leaves. Cut greens crosswise in 3 to 4-inch pieces; set aside.

2. Chop bacon into small 1-inch pieces; place in heavy saucepan and fry until crisp. Transfer bacon and drippings to large heavy pot or Dutch oven and add onion and garlic. Let the onion and garlic sauté in the bacon and drippings for about 5 to 6 minutes or until the onion is golden. Add the salt and vinegar and let simmer for few seconds.

3. Add the mustard greens, chicken broth, red pepper flakes and pepper. Toss the greens with the bacon mixture. Cover the pot and let the greens come to a soft boil. Cook for about 20 to 30 minutes, or until desired tenderness. Some green are thicker and need a longer time to cook. Taste greens and add any additional salt or pepper as desired.