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!
- 3 garlic cloves, peeled and sliced
- 1⁄3 lb sliced bacon, cut in 1/2 inch chunks
- 2 bunches mustard greens, spines removed and leaves roughly chopped
- 3⁄4 cup chicken stock
- 1⁄4 cup golden raisin
- salt & freshly ground black pepper
- 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.
- While bacon is cooking, boil water in a large pot.
- 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.
- Add greens to your saute pan full of bacon/garlic. Stir together.
- Add chicken stock, raisins, salt and pepper to taste. Mix well together.
- Let simmer for 5 minutes.
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!
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.
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!