Weeds on the Kitchen Table: Wilted Dandelion Greens with Toasted Mustard Seed
Weeds on the Kitchen Table: Wilted Dandelion Greens with Toasted Mustard Seed might be just the side dish you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 8g of protein, 16g of fat, and a total of 210 calories. Head to the store and pick up pasture-raised bacon, young dandelion greens, mustard seed, and a few other things to make it today. It is a good option if you're following a gluten free and whole 30 diet. From preparation to the plate, this recipe takes about 15 minutes.
Instructions
Place a cast iron or stainless steel skillet over a high flame and toss in mustard seeds, toasting gently until they release their fragrance – about two minutes.
Transfer mustard seed to a bowl or dish to cool while you prepare the remaining ingredients.Reduce the heat to medium and spoon one teaspoon butter into the skillet, allowing it to melt until it begins to froth.
Add chopped bacon to the butter and fry it until crisped and its fat rendered.
Transfer the bacon to the dish holding your toasted mustard seed. Toss chopped shallot into the rendered bacon fat and fry until fragrant and softened, about three minutes.Stir in dandelion greens into the chopped shallot and bacon fat, and immediately turn off the heat as the greens will wilt in the skillet’s residual heat.
Pour in two teaspoons red wine vinegar and continue stirring the greens until wilted to your liking.
Transfer to a serving dish and dress with toasted mustard seed and crisped bacon.