We had a ton of leftover mustard greens after we use some in our Italian sausage soup, so we used the rest up as a side dish for our Korean steak & egg brunch with kimchi rice. It was the perfect complement to the meal, because no brunch can be complete without bacon! We cooked it with rice vinegar and chicken broth to keep with the theme. It really mellowed out their intense flavor and the mixture of tangy and salty flavors was a perfect balance. This would be a great side dish with other breakfast items such as grits, or with pork or chicken for dinner.
1 large bunch of mustard greens, washed and torn or chopped into smaller pieces (they will cook down!)
4 slices bacon, chopped
2 T rice vinegar
1 cup chicken broth
kosher salt and freshly ground black pepper
Directions:Start by cooking the bacon over medium heat in a large sauce pan. When the pieces have all browned and look crispy, add the rice vinegar and chicken broth.
Start adding the greens, a few handfuls at a time. Stir them in and wait until they are partially wilted to add more.
When all the greens have been added, cover and simmer for about 15-20 minutes. Taste for salt and pepper. Serve alongside your savory brunch or dinner.