Cooked Kale and Mustard Greens

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I didn’t grow up eating greens. I didn’t grow up eating most of what I eat now, as a matter of fact. But this lifestyle has led me to acquire a taste for wholesome foods, and greens are no exception. Here’s my absolute favorite way to cook up a big pot of kale and mustard greens. Collard and turnip greens work just as well.

Ingredients

  • 1 quart water
  • 6-7 slices smoked turkey bacon
  • 8 quarts greens; washed, stems removed
  • 1 tsp salt
  • 1 tsp sugar

Directions

Pour the water into a large, 8 quart pot, add the turkey and bring to a boil. Cover, turn heat down and allow to simmer for 10 min.

Wash the greens well, remove the stems and tear the greens in half. Add the greens to the pot along with the salt and sugar. Over low heat, allow the greens to simmer gently for about 30 minutes, or until wilted and tender; covered. Stir the greens around every so often as they cook.

Taste and season as desired. I like to put a splash of vinegar (any kind) in the greens when they’re done cooking.

Even my children (well, 3 out of 4) will eat these greens. 🙂

*Makes about 4 adult sized servings.

What’s your favorite way to cook greens?

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4 thoughts on “Cooked Kale and Mustard Greens”

  1. My husbands an old southern boy and loves his greens. If I don’t happen to have bacon or salt pork on hand I just add a couple shakes of liquid smoke when cooking and he can’t taste the difference. And it saves money.

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  2. Absolutely love collards and mustard greens, mixed or each on it’s own. I lightly brown bacon, then throw in the just washed greens. Let them just steam a minute or two, then add about 1/2 c water, put the lid on and let them slowly simmer until stems (don’t throw away the best part!) are tender. I haven’t had a garden of my own for years living in town but a new friend brought some mustard greens a few weeks ago and I was so starved for greens, I ate the whole bunch by myself. In one day! Since I moved to the country this summer and have a few acres, you can bet there WILL be a garden spot come spring! I can nearly taste the fresh tomatoes, black eyed peas and any of the other dozens of seeds I’ve already put on my “wish to plant” list!

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  4. I grew Kale this year,got some in the refrigerator now.I cook mine and put them in individual freezer packs for my white egg omelets.

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