Wilted Mustard Green Salad with Bacon

Ingredients:

• 1/2 pound mustard greens, stemmed; leaves cut into thin strips
• 3 TBS olive oil*
• 1 1/2 tsp mustard seeds
• 1 small onion, grated
• 1 1/2 TBS balsamic vinegar
• 2 slices of smoked bacon, cooked until crisp and crumbled

To stem greens, hold the base of the stem, and strip the leaves upward.

Wash the mustard greens, spin them dry, and place in a large heatproof bowl. In a skillet, heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well. 2 servings.

*We substituted one TBS of bacon grease for one of the TBS olive oil