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Braised Spring Greens with Bacon


  • 2 ounces of thick-cut bacon finely diced
  • 2 TBS of extra virgin olive oil
  • 1 Lg. shallot thinly sliced
  • 1 hot pepper of your choice, seeded and finely chopped
  • 1 TBS  yellow mustard seed
  • 1 1/4 Lb. of mixed young spring greens. Such as mustard, collards, kale, and spinach.
  • salt
  • freshly ground pepper
  • 1 TBS of white wine vinegar (you may substitute your favorite vinegar or lemon juice for a taste variation)


   In a large skillet, cook the bacon and olive oil over medium heat until golden—about 3 minutes. Add the shallot, chopped pepper, and mustard seed. cook until softened—about 2 to 3 minutes. Add the greens, salt, and pepper. Cook over medium heat, tossing frequently until wilted and tender for 5 to 6 minutes. Stir in the vinegar and serve—pairs well with chicken and pork.


If you choose to have a lighter flavor you can incorporate fresh lemon grass and basil. Chopped sundried tomatoes will also give this dish a summery flavor. 

Add your favorite chopped nuts for added texture and flavor depth.

Finely chopped apples add a hint of sweetness