Sautéed Spring Greens with Bacon and Mustard Seeds

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

  • Total Time:
  • Servings: 4


  • 2 ounces thick-cut bacon, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1 hot red chile, seeded and finely chopped
  • 1 tablespoon yellow mustard seeds
  • 1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
  • Salt
  • Freshly ground pepper
  • 1 tablespoon white wine vinegar

How to make this recipe

  1. 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.

Contributed By Photo © John Kernick Published June 2013

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503068 recipes/sauteed-spring-greens-bacon-and-mustard-seeds 2013-12-06T23:47:22+00:00 Grace Parisi spring|summer|side-dishes|4|basic-easy|fast|healthy|make-ahead june-2013 recipes,sauteed-spring-greens-bacon-and-mustard-seeds 503068