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  • Writer's pictureFarm Share to Table

Mustard Greens and Kale with Bacon

Updated: Oct 8, 2022

I never get enough greens in my box to make a traditional southern mess o'greens. This is a quicker version that uses bacon instead of a ham hock, which would require at least six bunches of greens.


1 bunch of mustard greens, spines removed and chopped

1 bunch of kale, spines removed and chopped

1/2 lb thick-cut hickory smoked bacon, halved and sliced into thin strips

1 tbsp white vinegar

1 cup water

kosher salt

In a medium saucepan over medium heat, fry the bacon until just done. Remove bacon from the pan and set aside. Working in batches, fill the pot with greens and stir until they've fully wilted, then fill the pot again. When all the greens are in, add water, bacon (setting a few aside for garnish), vinegar, and a hefty pinch of salt. Stir until fully mixed. Reduce heat to low, cover, and cook for at least an hour, or until desired tenderness. About 20 minutes in, taste and adjust seasoning.


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