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Braised Collards and Mustard Greens

This combo of assertive winter greens makes a delicious and hearty vegetable dish, just right for cold nights. Bacon adds richness and offsets the mustard’s peppery edge. After a slow braise in stock, the greens become meltingly tender.

Serve beside a roast chicken or grilled steak for a perfect winter supper.

Prep time: 15 min | Cook time: 45 min | Total time: 60 min | 4 Servings



1 lb

Earthbound Farm Organic Collard Greens (ribs trimmed and discarded, leaves sliced into 1/2-inch wide ribbons, about 8 to 9 cups)

1 bunch

Earthbound Farm Organic Mustard Greens (ribs trimmed and discarded, leaves sliced into 1/2-inch wide ribbons, about 6 cups)

4 oz

thick-sliced bacon (cut into 1/2-inch-wide pieces)

1 cup

Earthbound Farm Organic Yellow Onion (cut into 1/4-inch dice)

¼ tsp

red pepper flakes (or to taste)

2 clove

Earthbound Farm Organic Garlic (finely minced)

1 cup

good-quality chicken stock

1 Tbsp

fresh lemon juice

Freshly ground black pepper (to taste)


Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt. Add the collard greens and blanch for 5 to 6 minutes. Drain in a colander.

Meanwhile, sauté the bacon in a large skillet over medium heat until the bacon is about two-thirds cooked. Drain off all but 1 tablespoon of the bacon fat and add the onion and red pepper flakes. Cook, stirring frequently, until the onion is tender and bacon is crisp, about 8 minutes. Add the garlic and continue cooking, stirring frequently, for 2 minutes.

Add the collard greens (no need to squeeze them dry) and the chicken stock. Next, add the mustard greens (it may be necessary to do this in batches). Cook, stirring frequently, until all the greens have wilted, about 3 minutes. Cover the skillet and continue cooking over medium-low heat until the greens are tender and the liquid has evaporated, about 20 minutes.

Stir in the lemon juice and season with salt and pepper to taste. Serve hot.

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