2000s Recipes + Menus

Mustard Greens with Chipotle and Bacon

  • Active time:45 min
  • Start to finish:45 min
April 2007
Though they’re a nod to the classic pairing of cooking greens with a ham hock, these gently bitter greens have several important differences: Because they are blanched rather than braised, they hold their intense color; bacon crumbled over the top, rather than cooked with the greens, retains its crispness; and smoky chipotle gives the dish an alluring heat.
  • 2 3/4 lb 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
  • Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water (see Tips), uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
  • Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.
Cooks’ note: Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.
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