Step by step

Method

4 steps

1. 1

   Wash 2 bunches mustard greens well — grit loves the curly leaves. Strip tough stems, stack the leaves, and slice into wide ribbons. Dice 1 onion; mince 3 garlic cloves. Optional smoked meat: ham hock, 3–4 oz diced ham, or 3 slices bacon.

2. 2

   In a heavy pot over medium, cook bacon or ham in a little oil until it renders, 5–8 minutes. Soften onion 5–6 minutes; garlic 30 seconds until fragrant. Pile in the greens (they'll wilt fast). Add 2½–3½ cups chicken stock or water, 1 tablespoon cider vinegar or a splash of hot sauce, ½ teaspoon black pepper, ½ teaspoon red pepper flakes or smoked paprika, and salt lightly if the meat is salty.

3. 3

   Simmer partly covered 25–40 minutes, stirring now and then, until the greens are tender with a little bite left (mustard greens cook faster than collards). Add a splash of water if they dry out. Taste — you want peppery greens in savory pot liquor with a vinegar lift.

4. 4

   Serve with the liquor over rice or with cornbread. You want silky, peppery mustard greens in smoky pot liquor — not tough bitter leaves or a watery bland boil.