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Spring Greens with Bacon and Mustard Seeds 1 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 ounces - thick-cut bacon, finely diced
  • 2 tablespoons - extra-virgin olive oil
  • 1 - large shallot, thinly sliced
  • 1 - hot red chile, seeded, finely chopped
  • 1 tablespoons - yellow mustard seeds
  • 1 1/4 pounds - mixed young spring greens, stems and inner ribs trimmed
  • - salt and freshly ground pepper
  • 1 tablespoons - white wine vinegar
  • Directions:

    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.

    Brief Description

    Use any kind of greens you like, quickly sauté and season well with bacon and the pop of mustard seeds.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 15 min


    Greens can be cooked ahead and refrigerated overnight. Use greens such as dandelion, mustard, collards, Tuscan kale or spinach.


    food and wine

    Posted By:


    Posted On:

    July 3, 2013

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