New Orleans Greens

Spicy NOLA-style mustard greens with bacon and garlic are great to serve right away, but if you put them up in jars, your spicy bite of summer can last all year.

Place the bacon into a large stock pot over medium heat, and pan-fry until crisp and brown, turning often, about 10 minutes. Remove bacon, allow to cool, and crumble when cooled. Set bacon...


  • 6 slices bacon
  • 8 cups water
  • 4 onions, chopped
  • 1 turnip, peeled and chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2/3 cup apple cider vinegar
  • 1 tablespoon honey
  • 5 cloves garlic, minced
  • 1 tablespoon ground black pepper
  • 1 tablespoon hot pepper sauce
  • 2 teaspoons celery seed
  • 3 pounds mustard greens, washed and chopped
  • 6 1-quart canning jars with lids and rings (optional)

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