Neelys' Braised Mustard Greens With Bacon and Raisins

Total Time
10 mins
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!

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  • 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.