Braised Mustard Greens
Show: Down Home With the Neelys
Episode: Lovin' in the Oven
Rate This RecipeRead users' reviews (17)
- Recipe categories: Meat, Bacon, Fruit, Raisins, Vegetables,
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Average Rating:
Total Reviews: 17
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By freeflight28
on January 12, 2012
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INcredibly delicious. The raisins were a nice touch and added sweetness. I didn't boil the greens to retain nutrients. Also, I added some white vinegar at the end. Perfect. I've never had mustard greens taste so good before. Also, use less bacon. :
By Renie05
Schaumburg, IL
on February 24, 2011
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This was my first experience with mustard greens, and found the recipe delicious. At the suggestion of previous reviewers I did cut the bacon back and used 1/2 lb, and added about 2T of Balsamic vinegar at the end. Yummy! Thanks Neelys
By melissa larkin14
danville, ca
on February 24, 2011
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I made this with kale and half the bacon and it was delicious. It our families new favorite kale recipe!
By Elektras_mama@y...
on February 16, 2011
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Oh my goodness this is by far the best recipe I have ever tried. I used collard greens instead of mustard greens because our local grocer did not carry mustard greens. But the substitution was better in my opinion.
By babygirlk124_12...
Reidsville, 73
on May 17, 2010
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My family loved this recipe. I did cut down on bacon and sub collard greens for mustard greens and it was very good.
By samandcal_12873193
High Point, 73
on May 16, 2010
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I agree with the review that said there is too much bacon...use 1/2 lb. or even 1/4 lb. I also added a splash to balsamic vinegar just before serving. It was delicious! I love Gina & Pat! As a NC Tarheel, I grew my own mustard green (organic and they were so good using this recipe. I will definitely use it again...and next time, our dog won't get so much bacon.
By andrea4lsu_7955084
Orange City, FL
on February 17, 2010
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Becuase I am allergic to mustard greens, we've made this with both collards and kale. Either way it turns out fabulous. It's not the healthiest way to prepare greens, but when both my kids (and DH! devour them, it's a hit for us! They are sweet and salty, with NO bitterness. Another wildly wonderful recipe from one of our favorite FN stars.
By A.Kandace
Corona
on December 01, 2009
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WOW! NEELY'S! THANKS SOOO MUCH FOR YOUR FANTASTIC RECIPE!! REALLY! I RECENTLY BROUGHT THIS AS A SIDE DISH TO MY FAMILIES THANKSGIVING! AND MY FAMILY WAS SKEPTICAL OF MY COOKING CAPABILITES?... AND WHEN THEY TASTED YOUR DISH THEIR REMARKS TURNED INTO COMPLIMENTS ALMOST INSTANTLY!-LOL I WILL KEEP THIS IN MY KEEPSAKE FOR YEARS TO COME!-LOL THANKS AGAIN!!
By ojagaj
Hayward, CA
on August 06, 2009
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This recipe was a great, time saving, alternative method for cooking greens; not to mention more vitamins are retained I'm sure. With that thought in mind, I'm sure it would have been just as divine with half the amount of bacon called for in the recipe. Give the recipe a try, I'm sure you won't be disappointed.
By jdhileman_11903041
Wenatchee, WA
on June 03, 2009
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I've never had mustard greens before, but was given some, and didn't really know what to do with them or what to expect.
I didn't have garlic or raisins, so I subbed in yellow onion and craisins. (Completely different, I know! Normally I wouldn't have mixed craisins with bacon but the recipe inspired me. They work surprisingly well with the spicy greens, and my veggie-avoiding husband liked it better than the tasty main dish. :