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.


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


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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