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Pan-Wilted Red Chard & Mustard Greens




Source of Recipe


Fine Living


List of Ingredients




1 large bunch red chard, washed, center ribs removed, leaves torn or cut
1 large bunch mustard greens, washed, center ribs removed, leaves torn or cut
2 oz. turkey bacon (lean) or Canadian bacon, finely minced
1 oz. pistachio nuts, finely chopped
3 cloves garlic, peeled and slivered
1 medium shallot, peeled and minced
1 large ear sweet corn, kernels cut off the cob
1 large yellow pepper, cored, seeded and cut into pieces
1 oz. balsamic vinegar
fresh cracked pepper, to taste
4 sprigs cilantro leaves, chopped for garnish
For syrup: 1/2 cup balsamic vinegar



Recipe



Heat a large non-stick sauté pan until extremely hot.

Add turkey bacon and sauté until crispy, stirring frequently.

Add garlic and shallots and cook until golden brown.

Add red chard and mustard greens and sauté until slightly wilted.

Deglaze pan with ounce of balsamic vinegar and stir well. Allow vinegar to brine the greens mixture while stirring gently.

To make syrup, cook 1/2 cup balsamic vinegar in a small saucepan to reduce it by three-fourths of its volume--until a light syrup forms and coats back of a spoon.

To plate: Plate wilted greens mixture. Add chopped pistachios, chopped cilantro leaves and cracked pepper on top. Surround greens with balsamic vinegar syrup.