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sautéed spring greens with bacon and mustard seeds

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www.foodandwine.com

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Total: 20 minutes

Servings: 4

Cost: $10.00 /serving

Author : Grace Parisi

Ingredients

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2 ounces thick-cut bacon, finely diced2 tablespoons extra-virgin olive oil1 large shallot, thinly sliced1 hot red chile, seeded and finely chopped1 tablespoon yellow mustard seeds1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbonsSaltFreshly ground pepper1 tablespoon white wine vinegar

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Instructions

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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.