Tart Tangle Of Greens

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 lb thick slab bacon, in tiny dice (recipe calls for brunoise cut=1/8ã‚â€? cube)
• 4 large shallots, minced
• 10 garlic cloves, minced
• 2 bunches beet leaves, cut into large chiffonade
• 1 large escarole, cut into large chiffonade
• 1 large red swiss chard, cut into large chiffonade
• 2 bunches tuscan kale, cut into large chiffonade
• kosher salt
• fresh ground black pepper, to taste
• 1/4 cup red wine vinegar

Recipe

• 1 brown bacon until crisp in a large pan and set aside, reserving the bacon fat in the pan.
• 2 saute the shallots in the bacon fat until translucent.
• 3 add garlic and sauté until aromatic.
• 4 add the greens and sauté, stirring/turning often, until wilted.
• 5 season with salt, pepper, and vinegar.
• 6 toss with bacon and serve.
• 7 substitutions: one of the greens in the above ingredient list, i’m not sure which, was substituted with savoy cabbage when we made the dish.
• 8 definition: from the epicurious food dictionary – chiffonade, [shihf-uh-nahd, shihf-uh-nayd]; literally translated, this french phrase means "made of rags" - culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups; (julesong note: cut the thick main vein from the leaves, stack them, roll them lengthwise, then cut the thin strips from the ends).
• 9 note: this makes a large batch of greens, so you’ll need a very large pan or wok to cook them in, and they might be a bit tricky to turn in the pan so that heat reaches them all – a smaller, reduced serving amount would be much easier to cook; or, if you want to make the full amount, you can try two pans or sauté it in batches.