Mustard Greens and Corn Skillet
Miz Helen's Kitchen
Ingredients
For The Vegetables
4 slices bacon,cooked crisp, reserve the fat
1 tablespoon olive oil
1 small green bell pepper,chopped
1 small red bell pepper,chopped
1 jalapeno, seeded and chopped
1 medium onion, chopped
3 cloves garlic, minced
2 cups whole kernel corn, fresh cut off the cob or frozen
1 teaspoon salt
1 teaspoon pepper
10 cups fresh mustard greens, chopped
The Vinaigrette
1/3 cup bacon fat ( if you don't have enough bacon fat, use olive oil)
1/3 cup red wine vinegar
4 tablespoons honey
1 tablespoon whole grain mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 dashes of Tabasco Sauce
Directions
In a large skillet fry the bacon crisp and drain it on a paper towel. Drain the bacon fat to a container and set aside.
In a fruit jar or mixing container, mix together all the ingredients for the Vinaigrette, put a lid on the container and shake the container until the mix looks creamy.
In the same large skillet add 1 tablespoon olive oil and saute the onion, garlic and peppers until the onion is clear.
Add the corn and continue to cook until the corn has caramelized just a bit on the bottom, but do not burn.
Add 8 cups of the mustard greens and mix with the corn and peppers.
Pour the Vinaigrette over the vegetables and mix, cook until the greens begin to wilt.
Add the last 2 cups of greens and mix well.
Cover the skillet and let steam for 2 minutes.
Garnish with the chopped crisp bacon.
Enjoy!