Spring Greens Sauté with Bacon and Walnuts
The bacon and sautéed nuts play well against the greens. If you like your food a bit tart, add a splash of Sherry vinegar.
Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 thick-cut bacon slice, chopped
1/2 cup coarsely chopped walnuts
1 bunch dandelion greens, Swiss chard, or mustard greens (about 12 ounces), tough bottom stems removed, leaves cut into 1-inch pieces (about 8 cups)
2 tablespoons finely grated Gruyère cheese (optional)
Preparation
Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp, about 6 minutes. Add walnuts; sauté 1 minute. Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.
