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T&T Rachael Ray Braised Mustard Greens

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1539 posts
Joined: Apr 10, 2006


Posted to Thread #29818 at 8:20 pm on Aug 24, 2017

This always works for me:
4 slices bacon, chopped
3 bunches mustard greens, trimmed (strip tender leaves off of stems) and chopped
2 TBL white vinegar
2 tsp sugar
Coarse salt
2 cups chicken broth

In a large skillet over medium high heat, brown bacon and render its fat. Add chopped greens to the pan in batches, and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan, cover, reduce heat to medium low and simmer greens 15-20 minutes, then serve.

My special touch, after simmering, I uncover the pan so broth concentrates. Mmm...

"A brandy for the Chef!"

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