- 4 ounces of pancetta, diced (optional) If not using pancetta, use 3 tablespoons of grapeseed or canola oil.
- 1 tablespoon butter
- 1 yellow onion, quartered (if your onion is on the larger side, cut the quartered pieces in half)
- 2 cloves of garlic, pressed or minced
- 2 bunches of mustard greens (about 1 ½ pound), washed, tough part of stem removed and roughly chopped or torn (I usually use curly mustard)
- 1/2 cup white wine, such as Gewurztraminer (it’s a little on the sweeter side but not too sweet)
- 1/2 cup chicken or vegetable broth
- 1 ½ teaspoon Aleppo pepper
- Kosher salt and freshly ground black pepper, to taste
- Juice half a lemon or 1 tablespoon of rice vinegar
- Heat a large skillet over medium heat. Add pancetta and cook until browned and crispy. Transfer pancetta to a paper-towel-lined plate with a slotted spoon and set to the side. Reserve rendered fat.
- Add butter and onions to the skillet. Cook until they begin to soften, 5 minutes. Add garlic and cook until the garlic becomes fragrant, about 1minute.
- Add the mustard greens to the skillet. Cook until the mustard greens are slightly wilted, about 5-7 minutes. Add the wine, broth, and aleppo peppers. Season lightly with salt and pepper. Let mustard greens simmer on medium low for 25-30 minutes.
- Stir in lemon juice or vinegar and adjust seasoning if needed. Top with the crispy pancetta and serve.
- Use a slightly sweet wine like Gewurztraminer, Riesling or you can even try Sherry
- If you want to go vegan just leave out the pancetta, use oil to sautée the onions, and use vegetable broth
- If you don’t have lemon, no worries! Sub in a tablespoon of rice vinegar or apple cider vinegar
- Prep Time: 20
- Cook Time: 43
- Category: Sides
- Method: Braise
- Cuisine: Southern American