Mustard Greens with Chipotle & Bacon

Mustard green are delicious simply sauteed with garlic and olive oil but when one finds a recipe that calls for bacon, why not? This recipe, courtesy of Epicurious gives a nod to the Southern version of cooking with ham hocks but with a modern twist. These greens are so good they could get more attention then the main course.

What you need:

• 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

Directions:

• Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water , 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.

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