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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot or Dutch oven over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions become soft and golden in places, about 5 minutes.

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  • Add red-pepper flakes to pot along with half the mustard greens and cook, stirring, to wilt greens. Add remaining mustard greens and continue cooking until all greens are wilted, about 5 minutes total.

  • Add chicken broth to pot, bring to a boil, reduce heat, and cook, partially covered, until greens are tender, about 20 minutes.

Reviews (1)

10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/17/2011
These are sooo good and same recipe can be used for any greens - turnip, collard, or mustard. I am a Texan and usually use bacon grease (yikes!!!) - about a tablespoon - to saute the onions which is what my mother and grandmother used. But we usually cooked them in just water and seasoned to taste. If I use the chicken broth then I don't use the bacon grease. And yes, we eat bacon a couple of times a week!