Beer-Braised Mustard Greens with Wild Boar Bacon

Name: Beer-Braised Mustard Greens with Wild Boar Bacon
Prep time: PT0D0H0M
Cook time: PT0D0H45M
Total time: PT0D0H45M
Yield: 4–6
Ingredients: 6 oz. wild boar bacon (6–8 slices), coarsely chopped; 8 garlic cloves, thinly sliced; 1 medium yellow onion, coarsely chopped; Kosher salt and freshly ground black pepper; 1½ cups beer, preferably sour ale; 1½ cups beef stock or water; ½ cup apple cider vinegar; ¼ cup Steen’s cane syrup, or unsulfured molasses (not blackstrap); 1½ lb. young horned mustard greens, cleaned and trimmed, stems and leaves coarsely chopped; Hot sauce, such as Tabasco

Meet your new favorite variation on the beloved Southern side.

Serves
4–6
Time
45 minutes

PHOTO: GENTL & HYERS • FOOD STYLING: MARIANA VELASQUEZ • PROP STYLING: HELEN CROWTHER

By Janie Ramirez

Published on October 29, 2024

Growing up in Louisiana’s rural Calcasieu Parish, chef Janie Ramirez (of Austin farm-to-table restaurant Dai Due) ate a lot of collard greens. As an ode to that formative dish, this recipe for beer-braised mustard greens with wild boar bacon spotlights horned mustard, a frilly, peppery variety of the plant, which she simmers with Steen’s cane syrup, her hometown favorite. “Instead of braising the greens for hours, I cook them quickly so they still have a crunch.” If horned mustard isn’t available, look for other tender and young mustard green varieties with a spicy kick, such as mizuna or green wave.

Featured in "Any Night Can Be (Wild) Game Night" by Shane Mitchell.

Ingredients

6 oz. wild boar bacon (6–8 slices), coarsely chopped
8 garlic cloves, thinly sliced
1 medium yellow onion, coarsely chopped
Kosher salt and freshly ground black pepper
1½ cups beer, preferably sour ale
1½ cups beef stock or water
½ cup apple cider vinegar
¼ cup Steen’s cane syrup, or unsulfured molasses (not blackstrap)
1½ lb. young horned mustard greens, cleaned and trimmed, stems and leaves coarsely chopped
Hot sauce, such as Tabasco

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Instructions

Step 1

In a large pot over medium-high heat, cook the bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add the garlic and onion, season generously with salt and black pepper, and cook, stirring occasionally, until the onions are soft and beginning to brown, about 8 minutes.

Step 2

Add the beer, stock, vinegar, cane syrup, and greens and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the greens are wilted and tender, about 15 minutes. Remove from the heat, season to taste with salt, black pepper, and hot sauce, and serve.

In a large pot over medium-high heat, cook the bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add the garlic and onion, season generously with salt and black pepper, and cook, stirring occasionally, until the onions are soft and beginning to brown, about 8 minutes.
Add the beer, stock, vinegar, cane syrup, and greens and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the greens are wilted and tender, about 15 minutes. Remove from the heat, season to taste with salt, black pepper, and hot sauce, and serve.