Cooks' Note
Mustard greens contain 30, 26, and 21 percent, respectively, of the United States’ recommended daily allowance for vitamin C, folic acid, and vitamin A.
Recipe information
Yield
serves 4 to 6
Ingredients
2 bunches mustard greens
1 gallon (16 cups) water
4 slices bacon, chopped
1/2 cup olive oil
1/4 cup stone-ground whole-wheat flour
1 medium green bell pepper, cored, seeded, and chopped
1 medium yellow onion, chopped
Salt and ground black pepper to taste
Preparation
Wash the greens and soak the leaves in a large pot of warm salted water for 10 minutes. Put the 1 gallon of water into a stockpot and bring to a boil over high heat. Add the greens and boil for 15 minutes, then drain. In a large skillet over medium heat, cook the bacon until just beginning to color. Add the oil and flour, and continue to cook, stirring constantly, until the mixture becomes golden brown, 3 to 5 minutes. Add the greens, bell pepper, onion, salt, and black pepper. Cover, reduce the heat to medium-low, and cook until very tender, about 25 minutes.
