Sauteed Spring Greens With Bacon And Mustard Seeds Recipes

BACON-BRAISED MUSTARD GREENS

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.

SIMPLE SAUTEED MUSTARD GREENS

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.

SAUTEED SPRING GREENS WITH BACON AND MUSTARD SEEDS

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.

NEELYS' BRAISED MUSTARD GREENS WITH BACON AND RAISINS

Steps:

• On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
• While bacon is cooking, boil water in a large pot.
• Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
• Add greens to your saute pan full of bacon/garlic. Stir together.
• Add chicken stock, raisins, salt and pepper to taste. Mix well together.
• Let simmer for 5 minutes.

SPRING GREENS WITH BACON

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.

BACON-BRAISED MUSTARD GREENS

Steps:

• Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.
• Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid.
• Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.

SPRING GREENS SAUTé WITH BACON AND WALNUTS

Steps:

• Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp, about 6 minutes. Add walnuts; sauté 1 minute. Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.