Mustard Greens
Leafy mustard greens braised with aromatic vegetables and broth, finished with optional protein and sauce. Tender, warm greens with soft vegetable pieces throughout.
Ingredients
Method
Wash and chop mustard greens into bite-sized pieces, discarding tough stems. Dice the onion, carrot, and celery.
Heat olive oil in a large pot over medium heat. Add bacon if using and cook until crispy, about 5 minutes, then remove and set aside.
Add onion, carrot, and celery to the pot. Sauté until softened, approximately 5 minutes.
Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.
Add the chopped mustard greens in batches, stirring after each addition as the greens wilt, until all are incorporated.
Pour in vegetable broth and bring to a simmer. Cover and cook for 20 minutes until greens are tender.
Season with salt and black pepper. Stir in apple cider vinegar and cooked bacon if using.
Serve warm in bowls or as a side dish.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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