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Chattanooga Mystery Wilted Mustard Greens
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Cuisine: Southern
Saving Southern Food
"This is one of my grandmother's recipes," writes a reader in Chattanooga. "She made it just often enough to keep us happy, but not so often that we got enough."
We wish we had more details to share about the background of this recipe, but alas, when we tried to contact the contributor by e-mail and phone, neither was in service. Since Atlanta cookbook author and Saving Southern Food chefs panel member Virginia Willis had tried the recipe and achieved great success with just a few minor tweaks, we determined that it was simply too good not to share.
Hands on time: 10 minutes Total time: 20 minutes Serves: 4-6
Ingredients:
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Chattanooga Mystery Wilted Mustard Greens
6 slices bacon, cut into 1/2-inch strips
1 1/2 pounds mustard greens, preferably young and tender, stems removed and torn into bite-size pieces
1/2 red onion, very thinly sliced
Coarse salt and freshly ground black pepper
Instructions:
Place the bacon in a large heavy-duty skillet over medium heat. Cook until crisp, 8 to 10 minutes.
Fill a sink with cold water. Add the greens and swish them around in the water, letting the dirt fall to the bottom. Using your hands, scoop the greens from the water, leaving the dirt at the bottom of the sink. Drain, clean and refill the sink. Repeat the process until the greens are clean and free of dirt. Dry the greens in a salad spinner in batches, if necessary, not crammed in. The tender leaves shouldn't be crushed or broken.
Place the prepared greens in a large heatproof bowl. Top with onions. When bacon is crisp, pour bacon and grease over mustard greens and onions. Toss to combine and wilt the greens. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Fill a sink with cold water. Add the greens and swish them around in the water, letting the dirt fall to the bottom. Using your hands, scoop the greens from the water, leaving the dirt at the bottom of the sink. Drain, clean and refill the sink. Repeat the process until the greens are clean and free of dirt. Dry the greens in a salad spinner in batches, if necessary, not crammed in. The tender leaves shouldn't be crushed or broken.
Place the prepared greens in a large heatproof bowl. Top with onions. When bacon is crisp, pour bacon and grease over mustard greens and onions. Toss to combine and wilt the greens. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Nutrition:
Per serving (based on 4): 107 calories (percent of calories from fat, 39), 8 grams protein, 10 grams carbohydrates, 4 grams fiber, 5 grams fat (2 grams saturated), 8 milligrams cholesterol, 195 milligrams sodium.
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