Use escarole, frisée, Swiss chard, beet tops, arugula, rapini, bok choy or a mixture, removing any tough stem ends. These greens are slightly bitter, but the flavour mellows when they're cooked.
- 10 cups mixed greens
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 2 ounces (60 grams) pancetta or bacon, diced
- Salt and freshly ground pepper
Bring a pot of salted water to a boil. Separate greens into leaves or stems, add to pot and boil for 2 minutes or until just tender. Drain well and rinse in cold water. Squeeze out any excess water and chop coarsely. Reserve.
Heat oil in a large skillet over medium-high heat. Add pancetta and sauté for 2 to 3 minutes or until crispy. Add garlic and sauté 30 seconds longer.
Add reserved greens and cook for 1 minute. Reduce heat to low and cook for 5 minutes or until any remaining liquid disappears. Reseason if needed. Serves 6.