Braised Mustard Greens 2 Ways

Mustard greens are chock full of nutrients and flavor! As their name suggests, they can have a bit of a mustardy bite. The best way to mellow this flavor is to saute or braise them in some sort of fat, add some salt, and a little bit of acid.

In our recipe we give you two options: first a more Asian flavors like miso and sriracha, and second a classic bacon maple style. Try both out and see what you like!

Braised Mustard Greens 2 Ways

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

Asian Style

  • 2 teaspoons miso paste can substitute soy sauce
  • 1/4 cup water
  • 1/2 teaspoon chili garlic sauce OR sriracha
  • 1 bunch of mustard greens stems removed and roughly chopped
  • 1 tablespoon olive or sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon maple syrup
  • toasted sesame oil for serving
  • toasted sesame seeds for serving

Bacon Maple Style

  • 6-8 sliced of bacon
  • 1 bunch of mustard greens stems removed and roughly chopped
  • 2 cups low sodium broth like chicken, beef, vegetable, etc
  • 1 teaspoon maple syrup
  • 1 teaspoon red wine vinegar

Instructions

Asian Style

  • Whisk together the miso, warm water and Chili Garlic Sauce or Sriracha–whichever you are using.
  • In a large skillet heat the olive oil over medium heat. Add the mustard greens and cook, stirring occasionally, until they begin to wilt and turn bright green. Add half of the miso mixture, cover the pan and continue to cook for about 2 minutes longer. Remove the lid, add a touch more of the miso water (only if the mixture seems a bit dry) and continue to cook for about 2-3 minutes longer.
  • Stir in the rice vinegar and maple syrup. Toss well. Garnish the greens with toasted sesame oil and sesame seeds.

Bacon Maple Style

  • In a large skillet place the bacon slices, and flip once browned on the underside. Cook until both sides are crispy. Remove from pan and place on a paper towel.
  • Remove all but 2 teaspoons of bacon grease from the skillet. Once the bacon has cooled, crumble it into pieces and add back in to the skillet. Turn the heat to medium-low, and add the mustard greens and 1 cup of broth.
  • Stir and cook until the mustard greens are wilted. Add more broth if the pan gets dry. Add the maple syrup and red wine vinegar. If the greens are too bitter, add another 1/2 teaspoon of maple syrup (or more) and stir. The bacon and broth add salt, but if it needs some extra salt add a pinch!

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