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Sautéed Spring Greens with Bacon and Mustard Seeds​

Prep time:            10 minutes

Prep notes: 

Cooking time:     10 minutes

Yields:                   4  servings




  • 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 apple cider vinegar



  • 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.


Season further if desired and enjoy!!!


Credit:  Modified from Food and Wine



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