Food & Wine


What's This?
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.

Ingredients

2 oz thick-cut bacon, finely diced2 Tbsp extra virgin olive oil1 large shallot, thinly sliced1 hot red chile, seeded and finely chopped1 Tbsp yellow mustard seed1 ¼ lb 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 pepper1 Tbsp white vinegar

Directions

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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Tags: Side Dish, Healthy, Quick

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