Sauteed Spring Greens With Bacon And Mustard Seeds

• 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

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

bacon, t, shallot, hot red chili, t, mixed greens, salt, t

Taken from www.epicurious.com/recipes/member/views/sauteed-spring-greens-with-bacon-and-mustard-seeds-52366971 (may not work)