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.

One Year Ago: Chicken and Dumplings

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Chicken and Dumplings

My husband loves comfort food (who doesn’t?).  Because he had a difficult week, I had an excuse to make something in the comfort food category for him. ❤

This recipe is from Everyday Food, but I did modify it by adding kohlrabi and turnip greens from my CSA box.  I think that the addition of the extra vegetables added a lot to the meal.  I used rotisserie chicken meat, and I also substituted sage, whole wheat flour and buttermilk in the dumplings.  Tasty!

  • 5 tablespoons cold unsalted butter, divided
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1 kohlrabi (optional)
  • 1 1/4 cup all-purpose flour, divided (can use 1/2 cup whole wheat flour in the dumplings)
  • 3 cups chicken broth
  • 2 cups diced cooked chicken
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 8 cups turnip greens (or other greens) (optional)
  • Salt and pepper
  • 1 teaspoon baking powder
  • 1 T chopped fresh sage, or 2 T chopped fresh parsley
  • 1/2 cup whole milk (can use 1/2 buttermilk)
  1. In a large saucepan, melt 3 tablespoons butter over medium-high.
  2. Add onion, celery, carrots, and kohlrabi (if using) and cook until onion is translucent, about 4 minutes.
  3. Add 1/4 cup flour and cook, stirring, 1 minute.
  4. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes.
  5. Stir in chicken, green beans, and greens. Season with salt and pepper.
  6. Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and parsley or sage.
  7. Cut in 2 tablespoons butter.
  8. Stir in milk.
  9. Drop heaping spoonfuls batter on top of chicken mixture.
  10. Cover and simmer until dumplings are cooked through, about 12 minutes.
  11. Serve topped with additional chopped herbs.

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