I had to post this quick recipe so that I don’t forget to make it again! I usually sauté greens in olive oil with red pepper flakes and garlic, maybe onions. The mustard seeds and wine vinegar really make this side dish a little more interesting. 🙂 (Not to mention the shallots and bacon…) My CSA share this week had at least 20 cups of spinach, kale and turnip greens that I used in this dish, but any combination of greens would work well. This recipe was adapted from Food and Wine, contributed by Grace Parisi. I used red pepper flakes instead of a chile and red wine vinegar rather than white.
- Yield: Serves 4 as a side dish
- 2 ounces thick-cut bacon, finely diced (about 2 slices)
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 hot red chile, seeded and finely chopped or 1 tsp red pepper flakes
- 1 tablespoon yellow mustard seeds
- 1 1/4 pounds mixed greens, such as dandelion, turnip, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons (I used about 20 cups)
- coarse salt
- freshly ground black pepper
- 1 tablespoon red or white wine 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 (give slower cooking greens like kale and collards a head start), 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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Sautéed greens are good but bacon makes them so much better. Never tried them with mustard seeds, though, and have to give that a try. Thanks!
I agree – sautéed greens are enhanced with bacon. 🙂 I also liked the sharp zing that the mustard seeds added. A nice change of pace!