Warm Mustard Green Salad with Feta, Pecans and Bacon

 

• 1 slice of bacon
• 1 bunch of mustard greens (~200g)
• Kosher salt
• 1 tbsp balsamic vinegar
• 1 oz feta cheese, cubed
• 2 pecans

Wash the greens and remove any thick stems. Give them a couple of good chops. I didn’t do this and I regretted it as the leaves do get slightly chewy and hard to cut once cooked.

Heat a non-stick skillet over medium-high heat and fry the bacon until nice and crisp. Remove and set aside on a paper towel to dry.

Add the cut mustard greens to the skillet tossing with the bacon fat. They will almost immediately begin to wilt. Sprinkle with a little kosher salt and a splash of vinegar.

Remove the greens once they wilt to your desired doneness. It won’t take long. — 2-3 minutes max.

Chop the cooked bacon.

Top the greens with feta cheese, pecans and bacon.

Voila! Warm Mustard Green Salad With Feta, Pecans and Bacon!

Servings Amt per Serving Calories Fat Fiber WWPs Sugar Sat Fat Carbs Protein

Approx Nutritional Information per serving

1	Entire Recipe
260	19g	8g	old: 6	new: 7
7g	8g	15g	14g