Many greens are great when sautéed with bacon. In fact one of the common European names for lamb’s quarters translates to “bacon greens.” Like many of the dishes in this book, the meat component is optional and meant for flavour but is not a significant part of the dish. It is excellent without it. But if you don’t mind—try the bacon!
8 cups (2 L) wild greens (lamb’s quarters, oxeye daisy, dandelion, mustard, etc.)
1 tsp (5 mL) extra-virgin olive oil
4 slices bacon, minced
1 Tbsp (15 mL) minced garlic
¼ cup (60 mL) white wine (or water)
1 Tbsp (15 mL) soy sauce
1 tsp (5 mL) honey
½ tsp (2 mL) ground black pepper
Soak the greens in lots of cold water and trim off any thick stems or damaged leaves. Heat a skillet over medium-high and add the olive oil and minced bacon. Sauté to cook the bacon and render off the fat. Pour off about half the fat.
Add the greens and garlic to the pan and toss to coat. Add the white wine and reduce until the liquid is almost evaporated. Add the soy sauce, honey, and pepper. Toss to coat. Taste and adjust with salt if necessary (this depends on how salty your soy sauce is—I use low sodium versions).
Transfer to a serving platter and serve warm.
SERVES 4