Food Recipes Side Dishes Vegetable Side Dishes Sautéed Spring Greens with Bacon and Mustard Seeds 5.0 (5,897) Add your rating & review You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds. Slideshow: Recipes for Spring Produce By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on February 25, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © John Kernick Total Time: 20 mins Yield: 4 Ingredients 2 ounces thick-cut bacon, finely diced 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 1 hot red chile, seeded and finely chopped 1 tablespoon yellow mustard seeds 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 Salt Freshly ground pepper 1 tablespoon 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. Make Ahead The cooked greens can be refrigerated overnight. Originally appeared: June 2013 Rate It Print