Steamed savoy cabbage and mustard greens with bacon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Sliced bacon |
| 1 | large | Head Savoy cabbage; (about 2 pounds) |
| 2 | bunches | Mustard greens; (about 2 1/2 pounds |
| ; total) | ||
| 6 | larges | Garlic cloves |
| 3 | tablespoons | Unsalted butter |
| 3 | tablespoons | Extra-virgin olive oil |
Directions
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.