Spring Greens Saute With Bacon and Walnuts
INGREDIENTS
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)
DIRECTIONS
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
