Rating: 4.08 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

A flavorful assortment of fresh mustard greens cooked with accents of bacon and garlic. A good all-season complement to any main course

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

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Nutrition Facts

109 calories; protein 4.8g; carbohydrates 8.2g; fat 7.4g; cholesterol 1.2mg; sodium 273mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
01/08/2014
This was incredibly simple and delicious. I cooked and used 2 to 3 strips of real bacon and used the little grease left from the bacon in the pan for added flavor. It's not much so I wasn't worried about saturated fats. I will cook this recipe again and again. Read More
(2)

Most helpful critical review

Rating: 3 stars
03/23/2014
I did not know that mustard greens are very bitter until I ate these. I did not care for this recipe but I think it's because I probably wouldn't like mustard greens in any form UNLESS I could cook them in a way to take the bitterness out. Probably this is an acquired taste and anyone who likes the bitterness would love this recipe. Read More
(2)
13 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/07/2014
This was incredibly simple and delicious. I cooked and used 2 to 3 strips of real bacon and used the little grease left from the bacon in the pan for added flavor. It's not much so I wasn't worried about saturated fats. I will cook this recipe again and again. Read More
(2)
Rating: 3 stars
03/22/2014
I did not know that mustard greens are very bitter until I ate these. I did not care for this recipe but I think it's because I probably wouldn't like mustard greens in any form UNLESS I could cook them in a way to take the bitterness out. Probably this is an acquired taste and anyone who likes the bitterness would love this recipe. Read More
(2)
Rating: 5 stars
09/12/2013
I LOVE this recipe. It's quick easy and tastes amazing. I added a little butter to it (about a teaspoon) and that worked well with the other ingredients. Read More
(2)
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Rating: 5 stars
04/27/2015
Great base recipe! What I did different (only because this is what I had on hand): used olive oil instead of peanut oil oyster sauce instead of fish sauce added a heaping teaspoon of sambal oelek and I forgot onion powder. Added some sliced polish sausage as my protein Turned out delicious Read More
(1)
Rating: 2 stars
07/27/2018
1. Way too much salt. Read More
Rating: 4 stars
06/13/2020
Used real bacon and onions, vegetable oil instead of fish sauce. Added a little apple cider vinegar, cause that's the way my mom used to make them. Read More
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Rating: 5 stars
05/24/2020
Really delicious, quick and simple. We did make a few slight changes that we would recommend. 1. We added a teaspoon of sesame oil when when cooking the garlic and bacon, and since we love onion, we added a half of a chopped red onion in to that mix as well. The only other change was when platting we added a teaspoon of organic honey to offset some of the saltiness of the dish - absolutely delicious - no pic - because we ate it to quick. Read More
Rating: 3 stars
12/24/2020
The statement in the article to remove the mustard green stems is old school. The stems have a celery like texture with a mild spicy flavor and works very well chopped into the greens. I grow greens in my garden and these are much better than store bought greens. Young mustard greens have a mild flavor with a hint of spiciness. After washing I roll the leaves to cut into strips. Towards the end I cut the thicker stems into a smaller dice or remove and dice... If the stems are tough woody or bitter it is likely you do not want to use that leaf also as it will be bitter too. ... You can use mustard stems the same as you would celery, raw or cooked. Try mustard sticks with pimento cheese. Other than removing the mustard stems, I have no problem with recipe. I do as always for any recipe, reduce salt to less than half and add back if needed. Read More
Rating: 2 stars
06/03/2016
I guess I really dont like mustard greens. My husband like it though. Read More