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).
- 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
- Place the mustard greens in large Dutch oven. Add water to it, and bring it to a boil.
- Reduce the heat, and allow the mustard greens to simmer in the water for 15 minutes.
- Drain the mustard greens and set them aside.
- Cook the turkey bacon until it’s crisp, the crumble it, reserving the drippings.
- Add the vegetable oil to the reserved turkey bacon drippings; the mixture will yield about ¼ cup.
- 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.
- Add the onion to the roux and sauté for about three minutes until it becomes tender.
- Stir in the salt and pepper, the mustard greens, and the green pepper.
- Cover the skillet and allow everything to simmer for an hour.
- Stir in the turkey bacon just before serving.
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