Recipe form Tartine All Day by Elizabeth Pruitt

Nancy, one of our wonderful CSA members sent this to me, so it is a CSA tried and true recipe. The recipe suggests serving this with a Lemon Garlic Dressing, rather than vinegar, which is typical of the Southern version of this style of dish. They also serve it along side poached eggs, or on ricotta toast. Hope y’all enjoy it!

1 lb Greens, you can add the turnip or radish tops into the option mix along with the chard and or spinach

2 TB Olive Oil

2 oz Salt Pork or Slab Bacon

Pinch of Red Pepper Flakes

Sea Salt 

Freshly ground Black Pepper

1/4 cup Water

Strip the leaves from the stems.  Rinse and dry the leaves and slice into wide ribbons.  Chop the tender stems.  Heat the oil in a medium pot over medium-high heat.  Add the salt pork or bacon and cook for 4 to 5 minutes, until crisp.  Add the red pepper flakes and the stem pieces, then pile the greens on top.  Season with salt and pepper, add the water. Cover the pot, reduce the heat to low, let simmer for about 5 minutes.  Remove the lid and check the greens and cooking for a few minutes, if needed, until tender.