Recipe courtesy of Kelsey Nixon
Episode: Urban Farming
Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 3 ounces pancetta, diced
  • 1 clove garlic, peeled, smashed and minced
  • 1/2 large shallot, thinly sliced
  • 3 large bunches mustard greens, stemmed and sliced at an angle into 1-inch pieces 
  • Kosher salt and freshly cracked black pepper
  • Kosher salt and freshly cracked black pepper 
  • Zest and juice of 1/2 lemon

Directions

Watch how to make this recipe.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and saute until crisp. Transfer to a paper towel-lined plate. 

Add the remaining 1 tablespoon oil to the skillet along with the garlic and shallots and cook, stirring occasionally, until softened and golden brown. 

Fill the skillet with the mustard greens (as many as will fit), sprinkle generously with salt and pepper and continue cooking until wilted, just a couple of minutes. As the greens cook, add the remaining greens, lemon zest and juice to the skillet, cooking until the greens are completely wilted. Remove from the heat, transfer to a warm serving platter and top with the crispy pancetta. Serve right away.

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