Mustard Greens With Chipotle And Bacon

• 2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
• 4 bacon slices, cut crosswise into 1/2-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon minced canned chipotle chiles in adobo
• 1/2 teaspoon salt

1. Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of
2. , uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
3. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.

curly mustard, bacon, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/mustard-greens-with-chipotle-and-bacon-238081 (may not work)