Greens 2

Looks just like the broccoli rabe dish from a couple weeks ago, doesn’t it?

You’d be wrong.

Mustard greens braised in Belgian beer, with heirloom beans and bacon

If you want to make this vegetarian, all you need to do is replace the bacon with olive oil.

One bunch mustard greens
kosher salt
freshly milled black pepper
1 small onion, diced
bacon ends, chopped
2 garlic cloves, thinly sliced
pinch of red pepper flakes
a handful of marjoram, chopped
1/2 cup Belgian light beer, such as Witte or Hoegaarden
1 cup cooked beans
freshly grated Parmesan cheese

Simmer mustard greens in salted water until tender, 5 minutes. Drain and chop coarsely. In a large skillet, fry bacon until the ends are crisp. Add onion and garlic to the pan; cook until onions are translucent, about 3 minutes. Add a pinch of red pepper flakes and the marjoram. Deglaze with beer. Reduce sauce until it reaches the consistency of a light syrup, about 3-4 minutes. Add the beans and mustard greens; turn heat down to medium-low and cover. Cook for an additional 5 minutes or until greens are cooked through. Check seasoning. Serve immediately, passing grated cheese at the table.

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anna brones

writer + artist + activist

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