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Sautéed Spring Greens with Bacon and Mustard Seeds
© John Kernick

Sautéed Spring Greens with Bacon and Mustard Seeds

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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.

  1. 2 ounces thick-cut bacon, finely diced
  2. 2 tablespoons extra-virgin olive oil
  3. 1 large shallot, thinly sliced
  4. 1 hot red chile, seeded and finely chopped
  5. 1 tablespoon yellow mustard seeds
  6. 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
  7. Salt
  8. Freshly ground pepper
  9. 1 tablespoon white wine vinegar
  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.