Quick and Easy Mustard Greens

cleaned chopped greens
Chopped Greens. Riccardo Bruni / EyeEm / Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
68 Calories
4g Fat
6g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 68
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 10mg 3%
Sodium 442mg 19%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 9%
Protein 3g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tasty mustard greens are made with frozen mustard greens. Use less bacon and add some leftover diced ham, if you'd like the smoked ham flavor. Diced hot andouille sausage is great on the greens as well. 

Southern greens are traditionally served with hot pepper sauce, which is a combination of small hot peppers and vinegar. If you can't find hot pepper sauce in your market, see the tips for how to make it from scratch.

Ingredients

  • 10 to 12 slices bacon (diced)
  • 1 cup onion (chopped)
  • 16 ounces frozen mustard greens
  • Optional: diced cooked ham
  • 1 teaspoon Cajun seasoning (or seasoned salt, or salt, or to taste)
  • Optional: dash red pepper
  • Dash black pepper (to taste)
  • 1 to 2 tablespoons butter

Steps to Make It

  1. Cook bacon just until almost crisp; add onion and sauté until onion is tender and bacon is crisp.

  2. Put chopped mustard greens in a medium saucepan; cover with water. Bring to a boil, reduce heat to medium-low, and simmer for about 20 to 30 minutes. Add bacon and onion, along with ham, if using. Toss with seasonings and butter to taste.

Tips

  • Pepper Sauce:  Pack a clean sterilized canning jar with small (cleaned) hot peppers. Pour vinegar over the peppers to the top of the jar and add about 1/2 teaspoon of kosher salt.If desired, add about 1 teaspoon of sugar. Cover and refrigerate.

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