Neelys' Braised Mustard Greens With Bacon and Raisins

READY IN: 25mins
Recipe by jenne

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!

Top Review by KellyDeLaire

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!

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.

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