Slow Cooked Mustard Greens (2 Points+)

Lots of goodies in our produce share this week.  Mustard greens, collard greens, Swiss chard, butternut squash, radishes, beets, turnips, apples, oranges, and two types of potatoes! I only made minor tweaks to this recipe from Urban Acres, but it was too delicious not to share. I am still trying to figure out what to use in place of the bacon for a vegetarian dish, so if you have any suggestions, I'd love to hear them!  

• 1 cup white vinegar
• 2 Tbsp red pepper flakes
• mustard greens, stemmed and chopped
• 3 slices bacon, chopped
• 1 Tbsp butter
• 1 Tbsp sugar
• 1 tsp coarse salt
• 3 cups water

The night before or morning of, combine the vinegar and red pepper flakes in a small jar with a tight-fitting lid. At least an hour before your meal, cut the stems of your mustard greens. Thinly slice the stems and roughly chop the leaves. Get a large pot and combine the greens, bacon, butter, sugar, salt and water bringing it all to a boil. Once at a boil, reduce heat to low and simmer for at least an hour.

Or, after the dish has been brought to a boil, place in a slow cooker on low for 4 hours. 

Serve the greens with quinoa or rice (or whatever sounds good) and with a drizzle of the spicy vinegar on top. 

Each serving is 2 Points+. If served with 1/2c of quinoa, add 3 Points+ values.