Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.



Ingredient Checklist


Instructions Checklist
  • Heat an 8-quart soup pot over medium heat. Add bacon; cook, stirring occasionally, until crisp. Drain on paper towels.

  • Add shallots and garlic to pan with bacon fat. Saute until tender, about 2 minutes.

  • Add greens and stock; toss well to coat. If all greens don't fit, let wilt in pan until there is room to add more. Cover; cook until all greens are wilted, about 10 minutes, tossing occasionally. Uncover; cook until greens are tender and most liquid has evaporated, about 10 minutes more.

  • Stir in the vinegar, season with salt and pepper, and serve warm garnished with the bacon and hot sauce, if using.