Recipe Archives->Vegetables->Greens 06

Greens with Bacon and Shallots
Makes 8 servings

Salt and freshly ground pepper
3 bunches (about 1 pound each) Swiss chard, collard or turnip greens
3 strips Applewood smoked bacon, cut crosswise into 1/2-inch pieces
1 shallot , thinly sliced
1 to 2 tablespoons raspberry or other fruit vinegar , or to taste

Discard stems and cut leaves crosswise into 2-inch pieces.

Fill a large saucepan with water and bring to a boil. Add 1 teaspoon
salt. Add greens, in batches if necessary, and blanch 5 to 8 minutes,
depending on tenderness. Drain in a colander and rinse under cold
water to stop the cooking. Dry on paper towels.

In a 12-inch skillet, fry bacon over medium heat, stirring frequently,
4 minutes or until crisp. Add shallots and saute, stirring, 1 minute.

Add greens and cook, turning with tongs, 5 to 7 minutes or until
tender. Add vinegar; salt and pepper to taste. Toss and serve hot.

Printable version: greens06.txt.