Sautéed Spring Greens with Bacon and Mustard Seeds​

Prep time:            10 minutes

Prep notes: 

Cooking time:     10 minutes

Yields:                   4  servings

 

 

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 apple cider 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.

 

Season further if desired and enjoy!!!

 

Credit:  Modified from Food and Wine