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Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Smoked jalapeño in tomato sauce — instant smoky depth
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
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Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Smoked jalapeño in tomato sauce — instant smoky depth
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
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Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of , 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. 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.