We had friends over for a quiet New Years Dinner and I made mustard greens. It’s something I’m likely to do when we’ve had bacon for breakfast. I just leave the skillet on the stove with a bit of bacon fat. I slice the onions really thinly and caramelize them in the fat. Then I chop up a mix of mustard greens from the field and cook them down. A drizzle of the Stuarto’s Fig Balsamic makes them one of my favorite winter dishes.
This is what I fondly calling Mama’s will eat anything. Leftover mustard greens from the kids dinner plates and bits and pieces of bacon and eggs that were left behind from breakfast.