I made this for my family, and even the kids liked it! So did my husband, who thought he didn't like greens.
Vidalia Mustard Greens
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 Vidalia onion, finely chopped
- 1 (2-pound) bag mustard greens, chopped
- 2 cups chicken broth
- 1/4 cup white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Heat oil in a large Dutch oven over medium-high heat. Add garlic and onion; cook 5 minutes or until onions are tender. Add greens, stirring to coat with oil. Add chicken broth and remaining ingredients. Cover, reduce heat, and simmer 1 1/2 hours or until greens are tender.
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