Name: Southern Mustard Greens
Ingredients: 1 bag of Baker Farms Curly Mustard Greens; 8 ounces bacon, (cooked and diced (reserve the bacon grease)); 1 cup diced or julienne Vidalia onion, (Note: If using spring onions, slice green section to sauté for the topping.); 1 cup red bell pepper, (diced); 2 garlic cloves, (minced); 1 pint cherry tomatoes, (halved or 1 diced tomato); 3 ounces red wine vinegar; 4 ounces olive oil; salt

Southern Mustard Greens

Baker Farms

Featured In WTFCF Season 1, Episode 11: Eat Your Veggies (And Greens!).

Who doesn't like bacon? Bacon and tomato added to mustard greens creates a dish full of flavor.

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Course Sides

Cuisine American

Equipment

blender

Ingredients

1 bag of Baker Farms Curly Mustard Greens
8 ounces bacon, cooked and diced (reserve the bacon grease)
1 cup diced or julienne Vidalia onion, Note: If using spring onions, slice green section to sauté for the topping.
1 cup red bell pepper, diced
2 garlic cloves, minced
1 pint cherry tomatoes, halved or 1 diced tomato
3 ounces red wine vinegar
4 ounces olive oil
salt

Instructions

Prepare the bacon, reserving bacon grease.
In skillet, add ½ of the reserved bacon grease, 1 cup diced onions, 1 cup minced bell pepper, 2 minced garlic cloves, and tomatoes. Sauté until soft. Remove from heat and put in a blender. Add 3 ounces vinegar. Blend well.
With the blender running, slowly add 4 ounces of oil until well combined.
In a skillet, heat remaining bacon grease and add 1 bag mustard greens. Wilt for 30 seconds. While still in the pan add the blended mixture into the greens. Salt to taste. Note: If using green onions sauté and sprinkle on top.
Serve immediately.

Enjoy!

About the Author

Terry Baker, founder and CEO of Baker Family Farms, learned early the value of hard work. He was a traditional Georgia row farmer, growing a mix of crops designed to keep bringing in enough to feed his growing family. But he was ambitious and his overwhelming drive to succeed led him to begin experimenting with different crops and new planting methods. Sons Joe and Richard made their way into the business and soon convinced their dad to try growing greens – turnips, collards, kale, the whole mixed bowl.

Greens weren’t seen in the same light then as they are now. They were basically sustenance food for country folks. Nothing was known about their amazing nutritional and disease-fighting power.

But Terry had faith in his sons. And when the Greens Revolution hit about 20 years ago, they were well-positioned to take advantage.

Today, even though you can find them in grocery stores around the country, Baker Farms remains a true family business, headquartered in Norman Park, GA, that continues to grow and expand its operations while maintaining their original values.