Active Time

　　45 min

　　Total Time

　　45 min

　　Though they're a nod to the classic pairing of cooking greens with a ham hock, these gently bitter greens have several important differences: Because they are blanched rather than braised, they hold their intense color; bacon crumbled over the top, rather than cooked with the greens, retains its crispness; and smoky chipotle gives the dish an alluring heat.

　　

Ingredients

Makes 10 servings

　　2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded

　　4 bacon slices, cut crosswise into 1/2-inch pieces

　　3 tablespoons olive oil

　　1 teaspoon minced canned chipotle chiles in adobo

　　1/2 teaspoon salt

　　

Step 1

Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.

　　

Step 2

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.

　　Cooks' note:

　　Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.