Add this recipe to your BBQ repertoire. You’ll be glad you did.
- 2 pounds mustard greens (about 2 bunches)
- 2 1/2 cups water, divided
- 4 ounces thickly sliced bacon (about 4 strips), diced
- 1 medium onion, chopped
- Salt, to taste
- Pepper, to taste
- 1 teaspoon sugar
- Dash of crushed red pepper flakes
- Gather the ingredients.
- Thoroughly wash the mustard greens in 2 to 3 changes of water, or until you can't feel any grit in the bottom of the bowl. Trim off and discard the thick stems and coarsely chop the leaves.
- Bring 1 cup of the water to boil in a large stockpot. Add the washed greens in handfuls, waiting to add the next bunch until the leaves in the pot begin to wilt.
- Once all of the greens are in the pot, cover and reduce the heat to low. Simmer until the greens are tender, 15 to 20 minutes. Drain the greens in a colander, squeezing out any excess moisture, and set aside.
- Wipe out the pot and add the bacon. Fry over medium heat until the bacon is crisp and the fat is rendered. With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.
- Add the chopped onion to the bacon drippings in the pot and sauté over medium heat until the onion is soft and lightly browned.
- Return the bacon to the pot and stir to combine.
- Add the cooked greens to the pot and stir in the remaining 1 1/2 cups of water.
- Add salt and pepper to taste, along with the sugar and crushed red pepper flakes, if desired. Stir to combine.
- Cover the pot and simmer the greens over low heat until tender, 30 to 40 minutes.