Sauteed Spring Greens With Bacon And Mustard Seeds Recipes

Steps:

• Bring a large pan of water to the boil, add spring greens and cook for about 5 mins until tender, then drain well.
• Meanwhile, heat a non-stick frying pan, add bacon and cook until crisp. Tip in the greens, toss and warm through. Grate over nutmeg, season, and serve.

Steps:

• Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.
• Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve.

Steps:

• Heat a large skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is browned. Add the garlic and cook just until fragrant, about 30 seconds. Add the mustard greens and stir to wilt. Season with salt and pepper. Stir in the chicken broth and bring to a simmer. Cover and let cook until the greens are tender, about 10 minutes. Stir in the lemon juice and serve immediately.

Steps:

• In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
• Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
• Stir in the ground mustard. Serve warm.

Steps:

• --In large skillet, cook bacon in EVOO over moderate heat, stirring until golden, about 3 min. --Add shallt, chile and mustard seeds and cook til softened, 2 to 3 min. --Add greens, season w/ salt and pepper and cook, tossing frequently, until wilted and tender, 5-6 min. --Stir inthe vinegar and serve. MAKE AHEAD: The cooked greens can be refrigerated overnight.