Incidentally, the day of mustard greens was also the day of the U2 360 concert in Seattle, but that didn’t stop me from whipping up a batch at lunchtime before Steve and I headed north for an awesome dinner at Wasabi in Belltown (thanks for the recommendation, Justin!) and the amazing concert at Qwest Field.
I’d never tried mustard greens before, but I was intrigued by the name. I really liked the spicy flavor of the greens when they were raw. Because I have (distant) Southern roots, and because I ascribe to the well-known maxim that bacon makes anything better, I decided to do this:
5 c. mustard greens
5 slices bacon (I used uncured, thick-cut), diced
2 ½ T. beef broth*
Dill or another herb (optional)
Remove and compost the thick stems. Tear greens into pieces. Cook the bacon in a large skillet until brown. At this point, you can drain off some of the grease if you have a lot, but I had almost none. Add greens and broth; stir. Cover and cook on medium for 10 minutes. Sprinkle with dill or another herb if desired (I didn't think to do this).
Comments:These were good, but I was disappointed. I missed the spicy flavor after the greens were cooked; it entirely cooked out. I’m also concerned that the long cooking time means I cooked out a lot of the nutrients. Next time, we may just sauté (covered) in a few tablespoons of broth for 5 minutes or so, then add some lemon juice, fresh-pressed garlic, olive oil, salt, and pepper. I know my long-gone Southern forebears may not approve, but this seems a healthier option (sorry, bacon! You know I still love you), and I hope the decreased cooking time will preserve the spiciness somewhat. I may also try adding some mustard greens to salad to give it a taste boost.
*Making beef broth is super easy and cost effective with Better than Bouillon Organic Beef Base. You can make as much or as little broth as you want with almost no effort. I don’t know why I spent so many years buying comparatively pricey one-quart Tetra-Paks of broth when I could’ve saved money and packaging with these little jars that cost about $5 and yield 9.5 quarts of broth.