Neelys' Braised Mustard Greens With Bacon and Raisins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Yum, yum, yum. They serve this as a side dish with flank steak and mashed potatoes for a complete romantic meal. The chicken stock and bacon take away some of the bitterness of the greens (which I am convinced that you either love or hate) and the sweetness of the raisins is a great complimentary flavor. Ingredients:
3 garlic cloves, peeled and sliced |
1/3 lb sliced bacon, cut in 1/2 inch chunks |
2 bunches mustard greens, spines removed and leaves roughly chopped |
3/4 cup chicken stock |
1/4 cup golden raisin |
salt & freshly ground black pepper |
Directions:
1. On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
2. While bacon is cooking, boil water in a large pot.
3. Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
4. Add greens to your saute pan full of bacon/garlic. Stir together.
5. Add chicken stock, raisins, salt and pepper to taste. Mix well together.
6. Let simmer for 5 minutes.
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