Sautéed Greens with Bacon and Mustard Seeds

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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
  1. 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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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Sautéed Greens with Bacon and Mustard Seeds

  1. 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!

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