- 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
Place mustard greens in a large Dutch oven. Add water, and bring to a boil. Reduce heat, and simmer 15 minutes; drain. Set aside.
Cook bacon until crisp, reserving drippings. Crumble bacon, and set aside.
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.