I got a HUGE bunch of mustard greens in my CSA box, and I wasn't quite sure what to do with them. Admittedly, of all the winter greens (kale, collard, etc), mustard greens are my least favorite. Sometimes I chop it up and add it to salads but I had so much that I wanted to make a side dish. My go-to method with veggies is to roast them, since they get all browned and caramelized. I wondered if this could work with mustard greens, and they turned out very nicely, with crunchy bits that reminded me of kale chips. And of course everything tastes better with bacon ;)
ROASTED MUSTARD GREENS WITH BACON
Serves about 4
- 1 large head mustard greens, roughly chopped
- 2-3 slices of bacon (3 slices for a very large head of greens), cut crosswise into 1" pieces
- Splash of vinegar (red wine, sherry, or balsamic)
- Salt, pepper, and hot pepper flakes to taste (I love aleppo pepper)
- Preheat oven to 400 F.
- While oven is preheating, cook the bacon over medium heat until crispy. Drain the bacon pieces, reserving the fat, and set the bacon aside. Toss the greens with the bacon grease along with salt and pepper to taste.
- Roast the greens for 10-15 minutes or until starting to brown. Stir them around and roast for 5-10 minutes more.
- Remove from the oven, toss with a splash of vinegar, top with pepper flakes and reserved bacon, and serve.