Long-Cooked Mustard Greens
serves 2-4
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1 cup white vinegar
2 tablespoons red pepper flakes
2 pounds mustard greens, stemmed and chopped
3 slices bacon, chopped
2 tablespoons unsalted butter
1 tablespoon white sugar
1 teaspoon kosher salt
3 cups water
prep: 10 minutes
total: 1 hour 10 minutes
small jar with tight-fitting lid (or a medium bowl)
whisk
large pot
1. In a small jar with a tight-fitting lid, combine the vinegar and red pepper flakes. Shake to combine, then let the spicy vinegar sit 1 hour to overnight. (If you don't have a jar, whisk them together in a bowl and cover it in plastic wrap.)
2. Remove and discard the mustards greens' thick stems. Thinly slice the thin stems, and roughly chop the leaves.
3. Combine the mustard greens, bacon, butter, sugar, salt and water in a large pot. Bring the greens to a boil, then reduce the heat to low and simmer gently until the greens are soft, dark green and almost falling apart, at least 1 hour.
4. Serve the greens with some of the pot likker and drizzle each serving with the spicy vinegar.
Adapted from the October 2007 issue of Saveur magazine.
2. Remove and discard the mustards greens' thick stems. Thinly slice the thin stems, and roughly chop the leaves.
3. Combine the mustard greens, bacon, butter, sugar, salt and water in a large pot. Bring the greens to a boil, then reduce the heat to low and simmer gently until the greens are soft, dark green and almost falling apart, at least 1 hour.
4. Serve the greens with some of the pot likker and drizzle each serving with the spicy vinegar.
Adapted from the October 2007 issue of Saveur magazine.
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