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. Slideshow: Recipes for Spring Produce 

Sautéed Spring Greens with Bacon and Mustard Seeds
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

  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.

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