Spring Greens Saute With Bacon and Walnuts


1 tablespoon extra-virgin olive oil
1 thick-cut bacon slice, chopped
1/2 cup coarsely chopped walnuts
1 bunch dandelion greens, swiss chad, or mustard greens (about 12 ounces), tough bottom stems removed, leaves cut into 1-inch pieces (about 8 cups)
2 tablespoons finely grated Gruyere cheese (optional)


1. Heat oil in heavy large skillet over medium-low heat. Add bacon, saute until almost crisp, about 6 minutes. Add walnuts, saute 1 minute. Add greens and toss until wilted but still bright green, 5-7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.

Serves 4 

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