Ingredients
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large bag of Mustard Greens
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1 tbsp Olive Oil
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100 g smoked Bacon
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2 Garlic
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Salt
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Black Pepper
Directions
Bacon is a perfect partner for greens. Use any type spring greens, savoy cabbage, kale, cavolo nero and chard all work well.
Steps
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1
Done
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Wash the greens and discard any very tough stems. Don’t drain them too well it helps if the leaves are still holding on to some water. Shred the greens quite finely into strips about 1 cm wide. |
|
2
Done
|
Heat the olive oil in a large lidded saucepan. Add the bacon and fry until it’s crisp and brown and it has released some fat. Add the chopped garlic and stir for another minute. |
|
3
Done
|
Add the greens to the pan. Don’t worry if they crowd the saucepan they will soon wilt down. Stir until they start to collapse, turning them over until they are well coated with the oil and bacon. Season with salt and black pepper. |
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4
Done
|
Add 100 ml water to the pan and put the lid on. Cook for a few minutes, until the greens have wilted but still have some bite to them. Drain them lightly, so you don’t lose all the lovely juices, then serve. |
