| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive12 | 1 | servings | ||
INGREDIENTS
| 3/4 | lb | Sliced bacon |
| 1 | lg | Head Savoy cabbage; (about 2 pounds) |
| 2 | bn | Mustard greens; (about 2 1/2 pounds |
| ; total) | ||
| 6 | lg | Garlic cloves |
| 3 | tb | Unsalted butter |
| 3 | tb | Extra-virgin olive oil |
INSTRUCTIONS
Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain. Thinly slice cabbage and discard coarse stems from mustard greens. In a large rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In a steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered. Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper. Transfer vegetables to a serving dish and serve topped with bacon. Yield: 8 servings. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9235 Converted by MM_Buster v2.0l.
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