Mustard Greens and Corn Skillet

Mustard Greens and Corn Skillet

Miz Helen's Kitchen


For The Vegetables

4 slices bacon,cooked crisp, reserve the fat

1 tablespoon olive oil

1 small green bell pepper,chopped

1 small red bell pepper,chopped

1 jalapeno, seeded and chopped

3 cloves garlic, minced

2 cups whole kernel corn, fresh cut off the cob or frozen

1 teaspoon salt

1 teaspoon pepper

10 cups fresh mustard greens, chopped

The Vinaigrette

1/3 cup bacon fat ( if you don't have enough bacon fat, use olive oil)

1/3 cup red wine vinegar

4 tablespoons honey

1 tablespoon whole grain mustard

1/2 teaspoon salt

1/2 teaspoon pepper

2 dashes of Tabasco Sauce


In a large skillet fry the bacon crisp and drain it on a paper towel. Drain the bacon fat to a container and set aside.

In a fruit jar or mixing container, mix together all the ingredients for the Vinaigrette, put a lid on the container and shake the container until the mix looks creamy.

In the same large skillet add 1 tablespoon olive oil and saute the onion, garlic and peppers until the onion is clear.

Add the corn and continue to cook until the corn has caramelized just a bit on the bottom, but do not burn.

Add 8 cups of the mustard greens and mix with the corn and peppers.

Pour the Vinaigrette over the vegetables and mix, cook until the greens begin to wilt.

Add the last 2 cups of greens and mix well.

Cover the skillet and let steam for 2 minutes.

Garnish with the chopped crisp bacon.