Ingredients
- 2 bundles mustard greens about 2 to 2½ pounds total
- 4 slices bacon chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 6 cups chicken stock
- 1 tablespoon white vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder mentioned in your seasoning step; optional but recommended
- ½ teaspoon red pepper flakes
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper
Method
- Remove any tough stems (optional but recommended). Rinse the greens thoroughly (greens can hold grit). Chop into bite-size pieces.
- Place a large pot or Dutch oven over medium-high heat. Add the chopped bacon and cook until it renders fat and starts to crisp, about 5–7 minutes.
- Add the chopped onions to the pot and cook for 2 minutes, stirring.
- Add minced garlic and cook for 1 minute, stirring so it doesn’t burn.
- Pour in the 6 cups chicken stock. Bring to a light boil.
- Add the mustard greens (they’ll look like a lot at first). Stir and press them down as they wilt.
- Add: salt, black pepper, onion powder, garlic powder (optional), red pepper flakes, and white vinegar. Stir until well combined.
- Reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally.
- Taste and adjust salt/pepper at the end if needed.
Nutrition
Calories: 120kcal