Sautéed Spring Greens with Bacon and Mustard Seeds
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
- 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.
The cooked greens can be refrigerated overnight.
Recipe courtesy of: Grace Parisi
Image Credit: John Kemick