Sautéed Spring Greens with Bacon and Mustard Seeds

By DreiFromBK

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 white wine vinegar

Preparation

Step 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, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.