Carrots and Greens with Dilly Bean Vinaigrette
A vibrant side dish featuring tender carrots and wilted mustard greens dressed in a tangy dilly bean vinaigrette. The combination of sweet carrots, peppery greens, and pickled flavors creates a unique and delicious vegetable medley.
Ingredients
- •¼ cup dilly beans
- •3 tablespoons unsalted butter
- •1 tablespoon olive oil
- •1½ pounds small carrots
- •1 large shallot
- •3 bunches mustard greens
- •to taste Kosher salt
- •to taste freshly ground pepper
Cooking Instructions
- 1.
Bring pickling liquid to a boil in a small saucepan, reduce heat, and simmer until reduced by half, 15-20 minutes. Let cool slightly, then gradually whisk in butter. Mix in dilly beans; keep vinaigrette warm.
20 min
- 2.
Meanwhile, heat oil in a large skillet over medium-high heat. Add carrots and shallot and cook, tossing often, until browned in spots and tender, 10-15 minutes.
15 min
- 3.
Remove skillet from heat and, working in batches, add mustard greens, tossing until slightly wilted between additions; cook slightly longer.
5 min
- 4.
Transfer vegetables to a platter and drizzle with warm vinaigrette; season with salt and pepper.
2 min
