• Ingredients: 27
  • Serves: 8

Steamed savoy cabbage and mustard greens with bacon with sliced bacon, large head savoy cabbage, bunches mustard greens, large garlic cloves, unsalted butter, extra-virgin olive oil.

Ingredients

For Egg Sauce

For Asparagus

For deep-frying

  • Special equipment: a melon-ball cutter and a deep-fat thermometer

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote

Directions

  1. Step 1 Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden.

    For this step you will need

  2. Step 2 Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes.

    For this step you will need

  3. Step 3 Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes.

    For this step you will need

  4. Step 4 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.

    For this step you will need

Nutrition information

Calories 350 Carbohydrates 15 g (5%)
Fat 29 g (45%) Protein 11 g (23%)
Saturated Fat 10 g (49%) Sodium 423 mg (18%)
Polyunsaturated Fat 3 g Fiber 8 g (33%)
Monounsaturated Fat 13 g Cholesterol 40 mg (13%)