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  • Jefferson Adams
    Jefferson Adams

    Quick Mustard and Collard Greens (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Like barbecue, greens can be a touchy subject. Sweet? Tart? Savory? Ham? Bacon? Some people prefer mustard greens, others prefer collards. I'm one of those who prefer a mix of the two. Maybe that's equally sacrilegious, I don't know. But, in the interest of harmony, here's an easy recipe for an easy, delicious mix of mustard and collard greens.

    Photo: CC--sweetbeetandgreenbeanIngredients:
    l pound of bacon
    6 cups mustard greens
    6 cups collard greens
    1 cup chicken broth
    1 tablespoon olive oil
    1 tablespoon distilled white vinegar
    1 teaspoon of sugar
    ½ teaspoon pepper
    few dashes of red pepper hot sauce, such as Crystal or Trappey's
    salt and pepper to taste

    Rinse greens several times to remove all grit.

    Remove and discard thickest parts of stems. Chop greens coarsely.

    Brown bacon in a cast iron pot. Once bacon is brown, place on paper towels to drain.

    In the same pot, heat 2-3 teaspoons of bacon grease and olive oil to medium-high.

    Add the greens, chicken broth, sugar, pepper, hot sauce and vinegar.

    Put a tight fitting lid on the pot. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve immediately.

    Season individually with salt and pepper, hot sauce, or more sugar or vinegar, to taste.

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    13 hours ago, Guest Francis Kwiah said:

    Are collard greens gluten free?

    Collard Greens are a leafy green vegetable that is naturally gluten free, if you buy them fresh in the store they are gluten free. Canned and preseasoned ones are probably not.

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    Just saw this recipe and it reminds me of my first days living on a budget gluten free, I did bacon and cabbage. Cooked the bacon in a pan, then saute chopped onions and crushed garlic in the oil threw in a chopped head of cabbage, fried it a bit, added in a cup or so of water and broth with the copped bacon back in covered and stewed til the cabbage was soft.....super cheap and easy.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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