| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | November 19 | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Mustard greens, stems and |
| center | ||
| ribs cut out and | ||
| discarded and the | ||
| leaves cut | ||
| crosswise into | ||
| 1/2-inch-wide | ||
| strips | ||
| 3 | T | Olive oil |
| 1 1/2 | t | Mustard seeds |
| 1 | Onion, chopped fine | |
| 1 1/2 | T | Balsamic vinegar |
| 2 | Bacon, cooked until crisp | |
| and crumbled |
INSTRUCTIONS
Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well. Serves 2. Gourmet November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 481
Calories From Fat: 377
Total Fat: 42.7g
Cholesterol: 0mg
Sodium: 581.1mg
Potassium: 519mg
Carbohydrates: 21.7g
Fiber: 6.1g
Sugar: 10g
Protein: 7.5g