![Sautéed Spring Greens with Bacon and Mustard Seeds](https://cdn.statically.io/img/www.foodandwine.com/thmb/OCTp6R7Z2iupXFdbQlwfFKUscpI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201306-xl-sauteed-spring-greens-with-bacon-and-mustard-seeds-2000-0fe9d0c63e754e4d9c5566acafd8ffcc.jpg)
Ingredients
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2 ounces thick-cut bacon, finely diced
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2 tablespoons extra-virgin olive oil
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1 large shallot, thinly sliced
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1 hot red chile, seeded and finely chopped
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1 tablespoon yellow mustard seeds
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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
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Salt
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Freshly ground pepper
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1 tablespoon white wine vinegar
Directions
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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.
Make Ahead
The cooked greens can be refrigerated overnight.