Best 12 Wilted Mustard Greens Salad With Bacon Recipes

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Discover the delectable Wilted Mustard Greens Salad with Bacon, a symphony of flavors that will tantalize your taste buds. This Southern classic combines the bitterness of mustard greens with crispy bacon, sweet Vidalia onions, and a tangy apple cider vinegar dressing, creating a perfect balance of sweet, salty, and sour. Enjoy the delightful Mustard Greens Salad with Bacon, a harmonious blend of textures and flavors.

The article also features a collection of enticing recipes that will satisfy every palate:

- Mustard Greens Salad with Bacon: This classic recipe showcases the distinctive flavor of mustard greens, along with crispy bacon, sweet onions, and a tangy dressing.

- Sauteed Mustard Greens: Experience the simplicity and goodness of sauteed mustard greens, a quick and easy side dish that complements any meal.

- Mustard Greens Soup: Immerse yourself in the comforting warmth of mustard greens soup, a hearty and flavorful dish perfect for a cold day.

- Pickled Mustard Greens: Embark on a culinary adventure with pickled mustard greens, a Southern delicacy that adds a unique tang to your meals.

- Braised Mustard Greens: Indulge in the rich and savory flavors of braised mustard greens, a traditional Southern dish that showcases this versatile vegetable.

- Mustard Greens Gratin: Treat yourself to a creamy and cheesy mustard greens gratin, a delightful casserole that combines the bitterness of mustard greens with a velvety sauce.

Whether you're a fan of mustard greens or looking for new culinary experiences, this article has something for everyone. Delve into the world of mustard greens and discover the diverse and delicious ways to enjoy this Southern staple.

Let's cook with our recipes!

SOUTHERN WILTED LETTUCE SALAD WITH HOT BACON DRESSING



Southern Wilted Lettuce Salad With Hot Bacon Dressing image

This old-fashioned wilted lettuce salad (aka kilt lettuce) is served with a tangy hot bacon dressing. It's a very simple salad and a Southern classic.

Provided by Diana Rattray

Categories     Side Dish     Lunch     Salad

Time 18m

Yield 6

Number Of Ingredients 10

For the Salad:
8 cups shredded lettuce ( iceberg or romaine)
3 to 4 green onions (chopped)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
5 strips bacon
For the Dressing:
2 tablespoons bacon drippings (melted)
2 tablespoons apple cider vinegar (or white vinegar)
1 tablespoon sugar

Steps:

  • Gather the ingredients.
  • Combine the shredded lettuce and chopped green onions in a large bowl. Sprinkle with salt and pepper.
  • In a cast-iron or other frying pan, cook the bacon over medium-high heat until the desired doneness.
  • Remove the bacon to paper towels to drain and reserve 2 tablespoons of the bacon drippings.
  • Combine the bacon drippings, vinegar, and sugar in a saucepan and heat until it boils.
  • Pour over the shredded lettuce mixture. Toss to mix. Crumble the bacon and add it on top. Serve at once.

Nutrition Facts : Calories 109 kcal, Carbohydrate 6 g, Cholesterol 14 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 231 mg, Sugar 4 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BACON-BRAISED MUSTARD GREENS



Bacon-Braised Mustard Greens image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

2 slices thick-cut bacon, cut into lardons
1 clove garlic, minced
1 pound mustard greens (about 1 bunch), tough stems discarded, roughly chopped
Heavy pinch of kosher salt
Freshly ground black pepper
1/2 cup chicken broth or stock
1 tablespoon lemon juice

Steps:

  • Heat a large skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is browned. Add the garlic and cook just until fragrant, about 30 seconds. Add the mustard greens and stir to wilt. Season with salt and pepper. Stir in the chicken broth and bring to a simmer. Cover and let cook until the greens are tender, about 10 minutes. Stir in the lemon juice and serve immediately.

WILTED MUSTARD GREENS SALAD WITH BACON



Wilted Mustard Greens Salad with Bacon image

Categories     Salad     Quick & Easy     Bacon     Summer     Mustard Greens     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 pound mustard greens, stems and center ribs cut out and discarded and the leaves cut crosswise into 1/2-inch-wide strips
3 tablespoons olive oil
1 1/2 teaspoons mustard seeds
1 small onion, chopped fine
1 1/2 tablespoons balsamic vinegar
2 slices of bacon, cooked until crisp and crumbled

Steps:

  • Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well.

WILTED GREENS WITH BACON VINAIGRETTE



Wilted Greens with Bacon Vinaigrette image

Provided by Sunny Anderson

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 5

4 hearts romaine, chopped
4 slices bacon
2 tablespoons sugar
1/4 cup vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.

WILTED GREENS



Wilted Greens image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

2 1/2 pounds mixed greens, such as collard, mustard, kale, turnip, chard, or escarole
4 ounces sliced bacon, cut into 1-inch pieces
6 scallions, cut into 1/4-inch slices, or 1 cup sliced spring onions
1 garlic clove, minced
3 tablespoons cider vinegar, plus more to taste
Kosher salt and freshly ground black pepper

Steps:

  • Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
  • In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

WILTED GREENS WITH BACON



Wilted Greens With Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.

GREENS WITH HOT BACON DRESSING



Greens with Hot Bacon Dressing image

Growing up in a German community, I ate this salad often. It's an old traditional dish-I recall my grandmother talking about her mother making this recipe. As a variation, the old-timers in my family cut up some boiled potatoes on dinner plates, then serve the warm salad mixture on top. -Robert Enigk, Canastota, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

4 cups torn fresh spinach
4 cups torn iceberg lettuce
3 celery ribs, sliced
1/2 cup chopped red onion
4 bacon strips, diced
1 large egg
2/3 cup water
1/3 cup cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.

Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

WILTED LETTUCE SALAD WITH BACON DRESSING



Wilted Lettuce Salad with Bacon Dressing image

To complement any entree, toss together this effortless and delicious salad.-Cheryl Newendorp, Pella, Iowa

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

6 cups torn leaf lettuce
3 tablespoons finely chopped onion
3 bacon strips, diced
2 tablespoons red wine vinegar
2-1/4 teaspoons sugar
1-1/2 teaspoons water
Salt and pepper to taste
1 hard-boiled large egg, sliced

Steps:

  • In a large salad bowl, combine the lettuce and onion; set aside., Place bacon on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 5-7 minutes or until crisp. Using a slotted spoon, remove bacon to paper towels., In a small microwave-safe dish, combine 1-1/2 teaspoons bacon drippings, vinegar, sugar and water. Microwave, uncovered, on high for 45 seconds or until sugar is dissolved; stir until smooth. , Pour over lettuce; sprinkle with salt and pepper. Add bacon and egg; toss to coat.

Nutrition Facts : Calories 95 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 98mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

WILTED GREEN SALAD



Wilted Green Salad image

"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

10 cups torn leaf lettuce
6 cups torn fresh spinach
2 green onions, sliced
1/4 cup cider vinegar
2 tablespoons water
2 tablespoons canola oil
Sugar substitute equivalent to 2 teaspoons sugar
4 turkey bacon strips, cooked and crumbled

Steps:

  • In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.

Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING



Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Steps:

  • Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
  • Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
  • Pour hot dressing over spinach and toss to coat.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

WILTED MUSTARD GREENS



Wilted Mustard Greens image

From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.

Provided by mary winecoff

Categories     Greens

Time 45m

Yield 12 serving(s)

Number Of Ingredients 4

4 lbs mustard greens, stems and coarse ribs discarded
2 large garlic cloves, minced
3 tablespoons unsalted butter
salt and pepper

Steps:

  • Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
  • Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.

WILTED MUSTARD GREENS



Wilted Mustard Greens image

Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

6 ounces (about 8 slices) thickly sliced bacon, coarsely chopped
2 shallots, finely chopped
3 garlic cloves, minced
4 pounds mustard or turnip greens, stems removed, cut into 1-inch pieces
2 cups homemade or low-sodium canned chicken stock
2 tablespoons cider vinegar
Coarse salt and freshly ground pepper
Hot sauce (optional)

Steps:

  • Heat an 8-quart soup pot over medium heat. Add bacon; cook, stirring occasionally, until crisp. Drain on paper towels.
  • Add shallots and garlic to pan with bacon fat. Saute until tender, about 2 minutes.
  • Add greens and stock; toss well to coat. If all greens don't fit, let wilt in pan until there is room to add more. Cover; cook until all greens are wilted, about 10 minutes, tossing occasionally. Uncover; cook until greens are tender and most liquid has evaporated, about 10 minutes more.
  • Stir in the vinegar, season with salt and pepper, and serve warm garnished with the bacon and hot sauce, if using.

Tips:

  • Selecting Fresh Mustard Greens: Choose deep green leaves with no signs of wilting or yellowing. Look for vibrant, crisp leaves with intact stems.
  • Cleaning Mustard Greens: Thoroughly wash mustard greens in cold water to remove any dirt or debris. Remove any tough stems or damaged leaves.
  • Cooking Bacon: Use good quality bacon, and cook it until it reaches your desired crispiness. Drain on paper towels to remove excess grease.
  • Wilting Mustard Greens: Quickly wilt the mustard greens in hot bacon fat. This step helps soften the greens and enhances their flavor.
  • Adding Sweetness: Honey or maple syrup can be added to balance the bitterness of the mustard greens and add a touch of sweetness.
  • Seasoning: Use a combination of salt, pepper, and vinegar to season the salad. Adjust the seasoning to your taste preferences.
  • Serving Suggestions: Serve the wilted mustard greens salad warm or at room temperature. It pairs well with grilled meats, fish, or tofu.

Conclusion:

Wilted mustard greens salad with bacon is a simple yet flavorful dish that combines the bitterness of mustard greens with the smokiness of bacon and the sweetness of honey or maple syrup. The quick wilting process helps soften the greens while preserving their nutrients. This salad is a great way to enjoy mustard greens and add a unique side dish to your meals. Experiment with different types of vinegar and seasonings to create variations that suit your taste. Enjoy this delicious and healthy salad as a refreshing and nutritious addition to your lunch or dinner menu.

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