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Louisiana Mustard Greens

Yield 8 to 10 servings


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

How to Make It

  1. Place mustard greens in a large Dutch oven. Add water, and bring to a boil. Reduce heat, and simmer 15 minutes; drain. Set aside.

  2. Cook bacon until crisp, reserving drippings. Crumble bacon, and set aside.

  3. Add oil to reserved drippings to yield 1/4 cup; pour into a large skillet. Add flour, mixing well; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny. Add onion; sauté 3 minutes or until tender. Stir in mustard greens, green pepper, salt, and pepper. Cover and simmer 1 hour. Stir in reserved bacon.

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