Vegetables Greens Sautéed Spring Greens with Bacon and Mustard Seeds 5.0 (5,897) Add your rating & review 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. Slideshow: Recipes for Spring Produce By Grace Parisi Updated on February 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 20 mins Yield: 4 Ingredients 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 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. Rate it Print