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.
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.