There’s something to be said for a side dish staple, and these braised mustard greens are a must for your dinner plans. Known and beloved across generations for a reason, these greens hold true to their traditional Southern roots with smoked bacon and a tangy hot sauce.
recipe 
yields
Serves 6 to 8
1 pound smoked bacon, chopped
1 large Spanish onion, sliced thin
6 garlic cloves, minced
¼ cup hot sauce (Basore uses Crystal)
¼ cup Worcestershire
½ cup apple cider vinegar
4 bunches mustard greens, stemmed, cleaned, and rinsed
64 ounces low-sodium chicken stock
1 teaspoon salt, plus more as needed
½ teaspoon pepper, plus more as needed
Ingredients
steps
- In a large saucepan over medium-low heat, render bacon for 10 to 15 minutes.
- After 5 minutes, add onion to pan and sweat until translucent, 5 to 7 minutes. Add garlic and cook for 3 minutes more.
- Add hot sauce, Worcestershire, and apple cider vinegar.
- Cook over medium-low heat until volume is reduced by ⅔. Add mustard green leaves and chicken stock, adding water to cover greens as needed. Season with 1 teaspoon salt and ½ teaspoon pepper and simmer for 1 to 1½ hours.
- Taste and adjust seasoning before serving.
Date Published: 10.22.25
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Recipe by
Trae Basore, Bar Cleeta and Big Lieutenant, Bentonville, Arkansas
