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Tuesday, October 11, 2011

Mustard Greens with Bacon and Carrots

I made this dish for dinner tonight and wanted to write it down so I'd remember!

Pound of fresh, cleaned mustard greens
4 slices lean bacon, cut into small pieces
One carrot, sliced
Two shallots, sliced thin
Low-salt vegetable broth
White wine

I used my saucier, but you can use any saute' pan with a lid. It should be deep enough to hold the greens.

Saute' bacon with shallots until it begins to crisp. Add carrots, cover, cook for a few minutes until the carrots start to get soft.

Add 1/4 cup white wine and deglaze bottom of pan.

Add 1/4 cup vegetable broth, add greens, and cover

Allow greens to cook until just about done, then add a tablespoon of honey. Mix well into liquid, cover and cook until done.

Serve with crusty bread so you can sop up all the yummy juice!

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