Carrots and Greens with Dilly Bean Vinaigrette

Ingredients for Carrots and Greens with Dilly Bean Vinaigrette

• 1/4 cup thinly sliced dilly beans plus 1 cup pickling liquid

• 3 tablespoons unsalted butter, cut into pieces

• 1 tablespoon olive oil

• 675g small carrots, unpeeled, halved lengthwise if thick

• 1 large shallot, sliced into 1/2"-thick rings

• 3 bunches mustard greens (about 450g ), centre ribs and stems removed, leaves coarsely torn

• Kosher salt, freshly ground pepper

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.

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.

Remove skillet from heat and, working in batches, add mustard greens, tossing until slightly wilted between additions; cook slightly longer.

Transfer vegetables to a platter and drizzle with warm vinaigrette; season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.