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
Preparation: Chop greens coarsely; cook in a 6- to 8-qt. pot of
boiling salted water, uncovered, working in 2 batches, around 5
minutes, or till tender and wilted, stirring occasionally. Using a
slotted spoon, transfer into a large bowl of cold water to stop the
cooking process. Strain the greens in a colander; gently press to
release any excess moisture.
Place a 12-in. heavy skillet on moderate heat; cook while stirring
in bacon for 4-5 minutes, or till crisp. Using a slotted spoon,
transfer onto paper towels to strain; reserve the fat in the skillet.
Put in salt, the greens, chipotle and oil into the fat; cook while
stirring occasionally for 2-3 minutes, or till heated through.
Transfer onto a serving dish; sprinkle bacon on top.
Note: You can boil the greens 1 day in advance; chill in a sealed
Nutrition Information :
Total Carbohydrate: 0 g(0%)
Cholesterol: 107 mg(36%)
Protein: 21 g(41%)
Total Fat: 38 g(58%)
Saturated Fat: 11 g(57%)
Sodium: 297 mg(12%)
Fiber: 0 g(0%)