This mustard greens with onions and turkey bacon recipe is both flavorful and versatile. It makes a scrumptious side dish, or a meal of its own – even better if paired with bread!

Note: this is an adaptation of a recipe that was originally found in The Southern Heritage Vegetables Cookbook (1983).

Ingredients:

• 2 bunches (about 4 pounds) cleaned mustard greens
• 1 ½ quarts of water
• 4 slices of turkey bacon
• Vegetable oil
• ¼ cup of all-purpose flour
• 1 medium chopped onion
• 1 small chopped green pepper
• 1 teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Place the mustard greens in large Dutch oven. Add water to it, and bring it to a boil.
2. Reduce the heat, and allow the mustard greens to simmer in the water for 15 minutes.
3. Drain the mustard greens and set them aside.
4. Cook the turkey bacon until it’s crisp, the crumble it, reserving the drippings.
5. Add the vegetable oil to the reserved turkey bacon drippings; the mixture will yield about ¼ cup.
6. Pour the oil/turkey bacon drippings mixture into a large skillet over medium heat and add the flour, mixing well and constantly stirring for about 10 minutes or until the resulting roux is a copper color.
7. Add the onion to the roux and sauté for about three minutes until it becomes tender.
8. Stir in the salt and pepper, the mustard greens, and the green pepper.
9. Cover the skillet and allow everything to simmer for an hour.
10. Stir in the turkey bacon just before serving.

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