3.9 18

Sautéed Spring Greens with Bacon and Mustard Seeds

  • Total Time:
  • Servings: 4

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

KEY: Spring, Summer, Side Dishes, Basic/Easy, Fast, Healthy, Make Ahead

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  • 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-with-bacon-and-mustard-seeds 2013-12-06 Grace Parisi spring|summer|side-dishes|4|basic-easy|fast|healthy|make-ahead june-2013 recipes,sauteed-spring-greens-with-bacon-and-mustard-seeds 503068