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
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!
Chitchat and the occasional in-depth analysis about fiber, knitting, spinning, crochet, cooking, feminism, self-image, and a modicum of personal blathering.