As the summer season comes to a close, and the greens mature, sometimes a little extra cooking is in order. It is not necessary to blanch the greens in this recipe, but it does help them stay a lovely bright green. This recipe is also great for collard greens.
4 slices bacon, chopped (or 2-3 Tbs Olive Oil for a vegetarian version)
2 large Rogowski Scallions (or one small onion), fine chop
2 bunches mustard greens, tough stems removed, rough chop
2 Tbs vinegar (suggest white wine or apple cider)
1 tsp sugar
3/4 cup chicken stock (or vegetable stock for vegetarian version)
1/4 cup golden raisins (optional)
Salt and freshly ground black pepper
1. Blanch mustard greens for 2-3 mins until bright green. Cool in an ice bath and drain.
2. Sauté bacon until fat just starts to render and add onion, cook until onion softens.
3. Add greens, vinegar, sugar, stock and raisins.
4. Cover, reduce heat, and simmer for 10 minutes.
5. Add salt and pepper to taste, and serve.