Neelys' Braised Mustard Greens With Bacon and Raisins

Total Time
Prep 10 mins
Cook 15 mins

Recipe from Down Home with the Neelys from the Food Network. Yum, yum, yum! They serve this as a side dish with flank steak and mashed potatoes for a complete romantic meal. The chicken stock and bacon take away some of the bitterness of the greens (which I am convinced that you either love or hate) and the sweetness of the raisins is a great complimentary flavor!

Ingredients Nutrition

  • 3 garlic cloves, peeled and sliced
  • 13 lb sliced bacon, cut in 1/2 inch chunks
  • 2 bunches mustard greens, spines removed and leaves roughly chopped
  • 34 cup chicken stock
  • 14 cup golden raisin
  • salt & freshly ground black pepper


  1. On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
  2. While bacon is cooking, boil water in a large pot.
  3. Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
  4. Add greens to your saute pan full of bacon/garlic. Stir together.
  5. Add chicken stock, raisins, salt and pepper to taste. Mix well together.
  6. Let simmer for 5 minutes.


Most Helpful

Great recipe! I didn't have raisins so I used dried cranberries instead! Was super good. I also added more chicken stock than it called for. Thank you!

KellyDeLaire March 29, 2012

For me 3 stars mean I liked it, 5 stars mean I loved it, and 4 stars is something between. This was very good. I used 2 - 1 lb bags of Glory mustard greens. I did not drain the bacon as I used center cut and there was not a lot of grease in the pan. The little bit that was there, I figures would enhance the bacon flavor, which it did. I ended up using 2-3 times as much broth. Doubled the raisins because I liked the sweetness they gave the mixture. I also salt and peppered liberally. Cooking time for me was about 3x as long as I like my greens softer. I would make this again, but I think I would cut the mustard greens with one or two other types for a bit smoother texture. I would definitely make this again. I am going to serve with balsamic marinated flank steak and garlic and parmesan mashed potatoes.

Ann Cecile March 06, 2011

This is delicious! I find myself unaccountably blessed with a fridge overflowing with mustard greens, and not enough ideas as to how to use them. This hit the spot perfectly! I did about half the recipe, substituted an andouille sausage and regular (non-golden) Thompson raisins. It was divine!

vortexae June 17, 2008

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