This Thanksgiving side from the 1998 November issue of Gourmet pairs crunchy-tender lightly steamed cabbage and mustard greens with a rich, warm dressing. Steaming, rather than roasting or sautéing, keeps the cabbage vividly green and subtly sweet, which can be a pleasant contrast to all of the nutty, caramelized flavors on the Thanksgiving table.

　　Dress the leaves with warm garlic butter and serve with ribbons of crispy bacon for an unexpected alternative to the standard green beans with fried onions.

　　

Ingredients

Serves 8

　　¾ pound sliced bacon

　　1 large head Savoy cabbage (about 2 pounds)

　　2 bunches mustard greens (about 2½ pounds total)

　　6 large garlic cloves

　　3 tablespoons unsalted butter

　　3 tablespoons extra-virgin olive oil

　　

Step 1

Cut bacon into ½-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.

　　

Step 2

Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.

　　

Step 3

Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.

　　

Step 4

Transfer vegetables to a serving dish and serve topped with bacon.