Sides
Vinegar-Kissed Mustard Greens with Smoked Neck Bones
Fiery mustard greens braise for hours with smoked neck bones and a splash of vinegar, resulting in bold, tangy, deeply savory greens.
Mustard greens bring the boldest, spiciest flavor of any greens in the pot, and smoked neck bones give them an old-school richness that's hard to replicate any other way. This is a dish for anyone who wants their greens to have real character.
Ingredients
- 3 pounds mustard greens, stemmed and chopped
- 1 1/2 pounds smoked neck bones
- 1 onion, quartered
- 3 cloves garlic, smashed
- 7 cups water
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
- Hot pepper vinegar, for serving
Instructions
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1
Simmer the neck bonesIn a large stockpot, combine the smoked neck bones, onion, garlic, and water. Bring to a boil, then reduce heat and simmer, covered, for 1 hour to build a rich, smoky broth.
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2
Add the greensStir in the mustard greens in batches, allowing each addition to wilt before adding more.
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3
Season the potOnce all the greens are in, stir in the vinegar, brown sugar, and red pepper flakes.
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4
Braise low and slowCover and simmer on low for 1 to 1 1/4 hours, stirring occasionally, until the greens are completely tender and the broth is dark and flavorful.
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5
Pull the meatRemove the neck bones, let cool slightly, then pick off the meat, discarding bones and cartilage, and stir the meat back into the pot.
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6
Adjust and serveTaste and season with salt and pepper as needed, then serve hot with extra hot pepper vinegar on the side.
Okra & Oak Tip
Mustard greens are naturally more peppery than collards, so taste often and add sugar gradually to find the balance that suits your palate.
Storage
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months; the flavor only improves with a day of resting.
Frequently Asked Questions
Yes, combining mustard greens with collards or turnip greens is a classic move that mellows the mustard's sharp bite while keeping plenty of flavor.
Smoked ham hocks or smoked turkey wings both make excellent substitutes and will still deliver that essential smoky backbone.
Nutrition
Per serving. Values are estimates.
210
Calories
15g
Protein
9g
Carbs
13g
Fat
