No bacon so don't panic just carry on!

This is my more traditional version. It happens to be low-carb.

Low carb this is inspired by stuff grape leaves

This is one of my favorite rice helping dishes. My mother in law is turning 90 in 2017. So I thought I should learn how to make this dish so I can carry on the tradition we have had . Since 1972.

When Mom was still alive, she used to tell me, “Being a girl without knowing how to pickle mustard greens is very bad.” Therefore I learned this recipe from my mother and this experience has been following me for 40 years. Every time I cook a dish which is my mom’s speciality food, it reminds me of many memories about her. Later on, some aunties from Ky Anh district, Ha Tinh provine came to visit me and made this dish more delicious and turn sour faster by adding bean sprouts. (contributed by Bich Hoa)

Mustard greens are filled with nutrients and vitamins ,specifically vitamin A and K. Just one cup of cooked mustard greens will provide you with 96% of you DV of vitamin A and 690% of your DV of vitamin K (wow!)Vitamin K support bone health and blood clotting, while vitamin A is essential for vision health, white blood cell function and production, fetal development during pregnancy, healthy cell division specifically in skin, lungs and intestines, among many other health benefits.Although raw mustard greens have a tough texture and spicy flavor, cooking them softens them up and removes their pungent taste.Eat your greens!#CA2025

It's a Southern thang!!!... My momma was from the South so theirs just some things every southern girl needs to know!... This and tea! 😊.. Also time on this totally depends on the tenderness of the collards you prefer .. Don't b afraid to taste test things as go

I wondered if there was a way to parboil the greens over the kitchen sink.In Step 4, be sure to soak the entire stalk and leaves with the hot water. Work quickly. Do not parboil for too long.Be careful not to scald yourself. Recipe by michipapa

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 160 calories; 6g protein; 12g fat, 9g carbs (1.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

My Mom made these. I Love mustard greens its my favorite of the greens, collards, mustard, and turnips

This is a Family Staple. Coming from a very Southern Family this is something that we have always ate. Comfort food is always a cheer me up. My comfort food is Collard Greens. This is how I make mine.

This is my variation on a recipe I found from Tyler Florence on Food Network. He uses a ham hock but I prefer bacon. Easier to find and much tastier.