This is very similar to my collard green recipe of a month ago, but the mustard greens tend to have more delicate stems than collards, so tonight I’m keeping the stems. 

Like swiss chard, I begin by cutting off the bottom inch of the stems, then slicing the remaining leaves and stems crosswise into inch-long sections and soaking in a deep mixing bowl of cold water, to allow any sand or soil to fall to the bottom. 

Note: If the stems on your mustard greens are too sturdy, you may have to apply the extra step of stripping the leaves off the stems and discarding the stems. (The stems on my greens tonight  probably should have been stripped, but by the time I realized it, they were already in the boiling water–oh well–more fiber for me.)

Drain the chopped leaves and toss into plenty of well-salted boiling water and boil until the stems are tender (about 10 minutes).  Drain in a strainer until ready to saute.  May be made several hours ahead and allowed to sit in a strainer.

Mustard Greens with Bacon

serves 4

approx. 4 lbs of mustard greens (3 bunches), bottom inch removed, then remainder chopped into 1″ sections crosswise, boiled for about 8 ot 9 minutes, then drained and squeezed.

1/4 lb bacon, cut into 1/2″ pieces

1/2 large onion, coarsely chopped

4 tbls olive oil

salt and pepper to taste

In a broad nonstick skillet, on low heat, saute the bacon in the oil until bacon begins rendering its fat–about 3 – 4 minutes.  Add the onion and continue sauteing on low for about 8 or 9 minutes, or until onion begins to turn golden.

Turn heat to high, then add drained greens and saute for about 5 minutes, or until heated through.  Taste and add salt and pepper.