Southern Sauté

 “A recipe has no soul. You, as the cook, must bring soul to the recipe”  - Thomas Keller

This time of year we can’t get enough greens! This recipe is versatile, quick and ingredients can easily be altered to whatever you have on hand.  We like to sauté our greens, and serve them with fish, pork, chicken or nothing at all! (shown here with pan seared halibut, spicy mix and topped with baby leeks) 

 

½ Yellow Onion 

3 cloves Garlic

1 Shallot (medium size)

1 Bundle TCG Mustard Greens (rough chopped)

Smoked Maple Syrup or Honey (to taste)

1 Tbsp Balsamic Vinegar

1 tsp turmeric 

1 pinch chili powder

¼ lemon (juiced)

2-3 oz Bacon (optional)

Salt and pepper (to taste)

Cut bacon into cubes and begin rendering. When bacon is nearly done, skim excess grease and add chopped onions, shallots and garlic. Sauté until translucent. Add balsamic vinegar and reduce slightly. Add spices, turn to low add rough chopped greens. Drizzle maple syrup. Add lemon juice and toss, just before serving, a touch of citrus really brightens the dish.