Bacon Grease New Potatoes with Mustardy Greens

The heaping pile of mustard greens supplied by my weekly CSA had me wondering what I could possibly do with the abundant, slightly peppery, kinda toothsome leafy green. How are my non-vegetable lovers going to enjoy such an adventurous vegetable? To inhale? To say: MOM, you make the BEST dinner, ever! Please make mustard greens EVERY NIGHT! Well, folks, here is the way I was the best mom chef ever. People inhaled. There were requests for seconds. Bellies were full. It was all coated in bacon grease, why did I ever doubt? 

You caught me, a frosty glass of oaky chardonnay in the background. Also, notice the sharp object. Wine and really sharp objects are proven dangerous in my kitchen after my husband's sister sliced her finger open, probably because of the wine. If you are in the market for a sharp object, I highly recommend this one: Shun Santoku Knife but no slicing fingers.

And this mustard! Another gift from my husband's sister who is the best gift giver ever. Not only, is the flavor bomb-diggity on burgers, but so tangy on these greens, but to top that off, the jar is a wine glass! What!? I'm ordering 16!

The greens in the recipe could easily be swapped for turnip greens, escarole, beet greens, baby kale, or de-stemmed mature kale. Just coat it with bacon grease and you'll be good. And tomorrow for breakfast reheat any leftovers, pull out the bacon grease, fry an egg in it, and have a full belly until lunchtime.

Printable Recipe Here

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Bacon Grease New Potatoes with Mustardy Greens

Yield: 4 servings

2 tablespoons rendered bacon grease
2 pounds new potatoes
2 pounds mustard greens
2 teaspoons chopped thyme
1 generous tablespoon Braswell's Select Champagne Dill Mustard
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

Heat bacon grease over medium-high heat in a large skillet. Slice potatoes into 1/2" chunks. Drop potatoes into hot grease, season with salt and pepper, and cook until deeply golden brown and fork tender, about 6-8 minutes.

Chop off stem 1/2" from bottom of greens, discard. Chop remaining greens into 1/2" pieces. Toss greens into skillet, season with salt and pepper, combine well and cook for 5 minutes, or until wilted and tender. Toss in thyme.

Meanwhile, whisk together mustard and vinegar in a small bowl, set aside. When potatoes and greens are cooked through, remove from heat, pour mustard-vinegar over, stir to combine. Season with salt and pepper. Good to serve hot or room temperature. Great reheated in the morning with a fried egg.

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