Steamed Savoy Cabbage and Mustard Greens with Bacon
- 3/4 pound sliced bacon
- 1 large head Savoy cabbage (about 2 pounds)
- 2 bunches mustard greens (about 2 1/2 pounds total)
- 6 large garlic cloves
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat stirring, until crisp and golden.
- With a slotted spoon transfer bacon to paper towels to drain.
- Thinly slice cabbage and discard coarse stems from mustard greens.
- In a large rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes.
- Transfer cabbage to a large bowl and keep warm, covered.
- In a steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes.
- Add mustard greens to cabbage and keep warm, covered.
- Mince garlic.
- In a small saucepan heat garlic, butter, and oil until butter is just melted.
- Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
- Transfer vegetables to a serving dish and serve topped with bacon
bacon, head savoy cabbage, garlic, unsalted butter, extravirgin olive oil
Taken from www.foodnetwork.com/recipes/steamed-savoy-cabbage-and-mustard-greens-with-bacon.html (may not work)