Colonel Mustard in the Kitchen with a Knife

See what I did here? My font is mustard... 

I'm not going to lie... I had to do some research about these Mustard Greens. I knew nothing about them, are they the same thing as collard greens? Are they something skinny people put in their green shakes? Who eats them anyway? As much as I consider myself a foodie, I try and stick to typical greens such as kale, spinach, Romain, and if we want to get a little crazy I'll even go for some swiss chard. Needless to say these mustard greens were going to be a stretch. 

Turns out these leaves have great health benefits. They originally made their way over from India, and eventually into southern kitchens during the time of slavery as a substitute for other greens. They are packed full of antioxidants, help fight cancer, aide with anti-inflammatory and lower cholesterol and have other cardiovascular benefits....who knew...  (now all of this research was done on the interwebs so it's definitely true.)

So now I'm looking for recipes and I come across one were the first ingredient is bacon, so naturally I decide to make this one... 

Ingredients
4 slices bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken broth
Directions
In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.


Turns out it's from Ms. Rachel Ray herself, some days I love her, some days I don't, today I question her vinegar choices. 

I tasted the greens raw and they actually have this great peppery flavor to them. Too bad I braised the crap out of them with too much vinegar, otherwise this would have been great. It should also be noted I used turkey bacon.I suggest to cut back on the vinegar or perhaps substitute it with apple cider vinegar instead. Today I have failed as the mustard green queen, but there is always next week. Bottom line, this recipe needs tweaking, but the mustard greens have potential.

Here's to hoping my chicken marinade saves the day later. 

Eat on...

-Laura