Spring CSAs mean lots and lots of mustard greens. Lots and lots. And now I've come up with a recipe I'd be happy to eat every week they show up. This recipe is based on the idea of red beans and rice crossed with green gumbo, and hits all the right notes: a little sweet, a little spicy, and lots of umami.
1 half package smoky bacon (I like North Country)
1 can of white cannellini beans
2-3 types of greens (mustard, radish, etc.)
5 green garlic stems (if unavailable use an onion)
1 teaspoon sugar
1 teaspoon balsamic vinegar
1 teaspoon Crystal cayenne pepper sauce
salt and pepper to taste
Rinse and chop the greens. Chop the green garlic or onion into half inch pieces. Cut raw bacon into half inch pieces. Fry bacon and garlic/onion in a deep cast iron pot. When bacon and garlic/onion have begun to brown add greens and stir until they wilt. Then add the can of beans with their liquid and stir. Add remaining ingredients, stir and simmer for 5-10 minutes.
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