Sautéed Spring Greens with Bacon and Mustard Seeds

Serving Size: 4
Total Time:

You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds.


  • 2 Ounce thick-cut bacon, finely diced
  • 2 Tbsp extra virgin olive oil
  • 1 large shallot, thinly sliced
  • 1 hot red chile, seeded and finely chopped
  • 1 Tbsp yellow mustard seed
  • 1.25 Pound mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
  • salt
  • fresh ground pepper
  • 1 Tbsp white vinegar


In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

Make Ahead
The cooked greens can be refrigerated overnight.

Recipe courtesy of: Grace Parisi
Image Credit: John Kemick

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