A staple in many Southern homes, this side dish is packed full of nutrition – assuming you don’t overcook it, as is the traditional Southern way. I prefer to cook the greens for about 30 minutes, to retain the nutrients and flavor. Trader Joe’s sells the greens in a bag already washed and chopped, which makes it very convenient to prepare this as a side to my turkey meatloaf.
- 2 Tbsp. olive oil or bacon fat
- 1/2 medium onion, chopped
- 3 garlic cloves, chopped or crushed
- 2 strips bacon, chopped
- 1 cup chicken or vegetable stock (use full strength sodium version)
- 2 Tbsp. dijon mustard
- 6 – 8 cups dark leafy greens – any combination of collard, mustard, kale, turnip, spinach
- 3 Tbsp. cider vinegar
- Dash hot sauce, if you like
In a large, deep stock pot, saute the onion and garlic in oil or bacon fat for about 5 minutes. Add the bacon bits, then add the greens, a handful at a time. Spoon the mustard on top, and pour the stock over the greens. Cover the pot, and simmer for about 30 minutes, stirring occasionally – you will see how much of the volume diminishes almost immediately.
Just before serving, add the vinegar and optional hot sauce, and stir to incorporate.