Braised Mustard Greens

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My parents being from the South, I grew up eating all kinds of greens. Usually, my mom simmered them with a huge ham hock for a couple of hours. This recipe was much faster and introduced me to new flavors with greens. I wouldn't ever have thought to put raisins in my mustard greens. It was really tasty and, again, so easy to prepare. Thanks, Pat and Gina!

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I'm from the deep south so I was sceptical about adding raisins to my mustard greens. Where I live, pork rules! But to my surprise, this recipe was fantastic!! Keep up the good work! I love your show!!!

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I used COLLARDS instead of mustards but still found this recipe to be SO TASTY! Can't wait to serve it to family and friends. It is SOOO easy and the bacon just makes them even the more enjoyable. Thank you NEELYS!

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i'm a green eater from way back! and this is a great and quick way to have greens anyday of the week! many thanks to the neelys'!

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I was surprise how easy it was to make this recipe. Most greens take time to cook, I was able to make them for dinner very quick. The rasins were different, just a touch of sweet. I will make again.

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First time for this CT family to eat mustard greens--loved the recipe. Wicked good. Between the greens and the potatoes, I didn't think I could actually sit down and eat. But I did! Fine meal.

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The braised mustard greens are great! I modified the recipe a little and used a couple sprinkles of sugar instead of the raisins and added red pepper to make it a little spicy. I had to give it for stars because it used a little to much bacon. Next time I would use about a 1/4th of the bacon it called for and sub it with canola oil and more chicken stock. I would also add about 2 more bunches of the mustard greens because it really cooked down because my family really loved these greens!