Mustard Green Salad with Bacon, Feta and Pecans

http://greenlitebites.com/2013/11/22/mustard-green-salad-with-bacon-feta-and-pecans/
Mustard Green Salad with bacon, feta and pecans

Over the few years I’ve gotten familiar with greens — kale, collards, spinach, and chard. These are completely new additions to my diet. I have no memories of mom buying, cooking or eating greens as a child. I had no point of reference on how to cook them. And honestly, I had no interest in them until I started buying more local produce from farmer’s markets and CSAs.

Now I get them regularly in my share and coming up with a way to prepare them is challenging. I mean, look. It’s just a pile of leaves!

raw mustard greens

Out of all the greens, I’ve had the most success with kale because I learned to love it raw and include it in dishes for my family without them really noticing.

These mustard greens posed more of a challenge for me.

I decided to focus on a single dish because my family isn’t quite ready to embrace them yet. Geesh, I’m barely ready to embrace them! But it’s time to take the mustard green leap.

I turned to my trusty slice of bacon to help cook and flavor them. Mustard greens have a very strong flavor compared with other greens — at least in my opinion. They are are pretty bitter and peppery.

I was quite surprised by this salad. The combination of feta, bacon and pecans were the perfect compliment to the greens. I would eat this again in a heartbeat. The only thing I’d do differently is chop the greens more before cooking. I left them pretty much whole and they become kind of stringy.

Warm Mustard Green Salad with bacon, feta and pecansHere’s what I did …

  • 1 slice of bacon
  • 1 bunch of mustard greens (~200g)
  • Kosher salt
  • 1 tbsp balsamic vinegar
  • 1 oz feta cheese, cubed
  • 2 pecans

Wash the greens and remove any thick stems. Give them a couple of good chops. I didn’t do this and I regretted it as the leaves do get slightly chewy and hard to cut once cooked.

Heat a non-stick skillet over medium-high heat and fry the bacon until nice and crisp. Remove and set aside on a paper towel to dry.

Add the cut mustard greens to the skillet tossing with the bacon fat. They will almost immediately begin to wilt. Sprinkle with a little kosher salt and a splash of vinegar.

Remove the greens once they wilt to your desired doneness. It won’t take long. — 2-3 minutes max.

cooked mustard greens

Chop the cooked bacon.

Top the greens with feta cheese, pecans and bacon.

Voila! Warm Mustard Green Salad With Feta, Pecans and Bacon!

Mustard Green Salad with bacon, feta and pecans

I still can’t believe I came up with and made this dish and it was good!

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
260 19g 8g old: 6 new: 7
Sugar Sat Fat Carbs Protein
7g 8g 15g 14g
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Posted in: 6 WWP, 7 WWPP, Food Photos, Lunch Ideas, Salad Ideas
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4 Comments and 1 Replies

  1. nancyabc

    I heard some people put greens in a bag with some oil and rub them to take out some of the bitter, strong taste?? I usually eat kale and don’t do this but I have thought of doing this with mustard greens.

    1. roni

      I massage my kale salads and it really does do wonders. I’m sure it would be good with mustard greens to. Next time I get them I’ll be trying them raw. :)

  2. Lisa Burke

    Eat them the southern way! Throw them in a pot with some hog jowl or country ham, chicken broth, season with salt and pepper and onion. Cook for a couple hours. Yum!!

  3. Christy

    I tried this recipe last night but used stuff I had on hand. Thought I’d let you know it was just as delicious with baby spinach and sliced almonds. Definitely making again; will try it with mustard greens, which I’ve never had.

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