- 1/4 cup thinly sliced dilly beans plus 1 cup pickling liquid
- 3 tablespoons unsalted butter, cut into pieces
- 1 tablespoon olive oil
- 1 1/2 pounds small carrots, unpeeled, halved lengthwise if thick
- 1 large shallot, sliced into 1/2″-thick rings
- 3 bunches mustard greens (about 1 pound), center 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.