Wash mustard greens thoroughly to remove grit. Trim and discard tough lower stems. Stack leaves, roll, and roughly chop into 1–2 inch pieces. Peel and thinly slice the onion. Mince the garlic and ginger (if using). Finely chop the green chili or jalapeño, removing seeds if you prefer less heat.

Fats & Seasonings

Sauté aromatics

Heat a large sauté pan or Dutch oven over medium heat. Add the oil and butter. When the fat shimmers, add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 6–8 minutes. Add the garlic, ginger, and chopped chili and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in the ground cumin and red pepper flakes (if using) and cook for 15–20 seconds to bloom the spices.

Liquids & Greens

Wilt and simmer the mustard greens

Increase heat to medium-high. Add the chopped mustard greens in batches, tossing and allowing each addition to wilt down slightly so the pan isn't overcrowded. Once all greens are in the pan and mostly wilted, pour in the 1/2 cup broth and sprinkle the 1 1/2 tsp kosher salt and 1/2 tsp black pepper over the greens. Stir to combine.

Bring to a gentle simmer, then reduce heat to medium-low, cover partially, and cook until the greens are tender and bright green — about 8–12 minutes total depending on size and maturity of the leaves. Stir once or twice during cooking.

Finishes & Garnish

Acid and adjust seasoning

Uncover and increase heat to reduce any excess liquid if needed. Stir in the apple cider vinegar or lemon juice and the optional hot sauce. Taste and adjust salt, pepper, and acidity as desired.

Optional bacon finish

If using cooked bacon, stir in the chopped bacon now so it heats through and flavors the greens.

Remove from heat and sprinkle with the chopped parsley or scallions. Serve immediately as a side or over grains/beans.