Carrots and Greens with Dilly Bean Vinaigrette

Directions

1. 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.

2. 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.

3. 3.

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

4. 4.

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