Yield: 1 servings
Measure | Ingredient |
---|---|
¾ pounds | Sliced bacon |
1 large | Head Savoy cabbage; (about 2 pounds) |
2 bunches | Mustard greens; (about 2 1/2 pounds |
\N \N | ; total) |
6 larges | Garlic cloves |
3 tablespoons | Unsalted butter |
3 tablespoons | Extra-virgin olive oil |
Cut bacon into ½-inch pieces and in a large heavy skillet cook over moderate heat stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
Thinly slice cabbage and discard coarse stems from mustard greens. In a large rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In a steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
Transfer vegetables to a serving dish and serve topped with bacon.
Yield: 8 servings.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9235 Converted by MM_Buster v2.0l.