Mustard Greens with Balsamic Vinegar
An old favorite gets an update with rich, redolent balsamic vinegar, balanced out with a little brown sugar… Mustard Greens with Balsamic Vinegar
2 bunches Mustard Greens
1 tsp olive oil
1/2 large yellow onion, quartered
2 strips smoked bacon, cut into 1/2″ strips
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp brown sugar
2 1/2 cups hot water
1 1/2 tsp balsamic vinegar
To prepare mustard greens, tear green leafy portions from the stems and toss into a large sinkful of cold water. Allow to soak five to ten minutes. Drain in colander; rinse sink and fill again with water, adding greens back to sink. Rinse and soak greens in this manner at least five times; soaking allows capillary action to “open” the greens to release any grit. Feel the bottom of the sink, and when you do not feel any sand or dirt, the greens are clean. Drain and set aside.
In a 6 qt. stock pot, heat the olive oil over medium heat. Add bacon and onion and cook, until bacon curls and onion becomes slightly translucent. During cooking add salt, pepper, and brown sugar. Stir to prevent sticking. Add hot water and allow broth to simmer about five minutes.
Add drained greens to pot, stirring as greens collapse. Bring to boil; reduce heat, cover with slightly vented lid and simmer for ten minutes. Add balsamic vinegar and simmer another ten minutes, or until greens are tender. Correct seasonings, adding salt and pepper as needed.
This recipe may be used for any type of green; adjust simmering time to the variety used.
