thick-cut bacon, finely diced
extra virgin olive oil
large shallot, thinly sliced
hot red chile, seeded and finely chopped
yellow mustard seed
mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
fresh ground pepper
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.
The cooked greens can be refrigerated overnight.
Recipe courtesy of: Grace Parisi
Image Credit: John Kemick
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