Sautéed Spring Greens with Bacon and Mustard Seeds

Name: Sautéed Spring Greens with Bacon and Mustard Seeds
Total time: 20 min
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

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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

By Grace Parisi

Updated on February 25, 2019

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

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.