Braised Mustard Greens with Pancetta and Lemon

Salty, pepper-flecked Italian pancetta both contrasts with and complements the peppery bite of mustard greens in this simple recipe. Braising the greens in chicken broth adds richness and dimension to the dish and further softens any harshness in the greens. A spritz of lemon juice freshens and harmonizes the flavors.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Braised Mustard Greens with Pancetta and Lemon
Review 1 for Braised Mustard Greens with Pancetta and Lemon
5 out of 5
5 out of 5
Feli
,Los Angeles
,ca
November 11, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Easy and Flavorful
November 11, 2011
I substituted collard greens in this recipe and it came out wonderful. My 11-year-old grandson could not get enough! Since collards take a little longer to cook to tenderness, I added an equal amount of water to the broth. This will be a frequent dish for us from now on.
Pros: Healthy, Adaptable, Will Make Again