Ingredients
2 oz thick cut bacon (Boar’s Head is good), finely diced
2 T EVOO
1 large shallot, thinly sliced
1 hot red chili, deeded and finely chopped
1 T yellow mustard seeds
1.25 lbs mixed greens (dandelion, mustard, collards, Tuscan kale and spinach) stems and inner ribs trimmed, leaves cut into ribbons
Salt & freshly ground pepper
1 T white wine vinegar
Preparation
–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.
