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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 saut� pan until extremely hot.

Add turkey bacon and saut� until crispy, stirring frequently.

Add garlic and shallots and cook until golden brown.

Add red chard and mustard greens and saut� 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.