*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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
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.
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.