Carrots and Greens with Dilly Bean Vinaigrette
Need a gluten free, primal, and vegetarian side dish? Carrots and Greens with Dilly Bean Vinaigrette could be an excellent recipe to try. One serving contains 108 calories, 3g of protein, and 6g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up mustard greens, butter, kosher salt, and a few other things to make it today. 3 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.
Bring pickling liquid to a boil in a small saucepan, reduce heat, and simmer until reduced by half, 15–20 minutes.
Let cool slightly, then gradually whisk in butter.
Mix in dilly beans; keep vinaigrette warm.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add carrots and shallot and cook, tossing often, until browned in spots and tender, 10–15 minutes.
Remove skillet from heat and, working in batches, add mustard greens, tossing until slightly wilted between additions; cook slightly longer.
Transfer vegetables to a platter and drizzle with warm vinaigrette; season with salt and pepper.