Ingredients:

• 2 strips smoky bacon, chopped (for vegetarian option, use 1 Tbs. white miso + 1 Tbs. tomato paste)
• Olive oil, as needed
• 1 onion, thinly sliced
• 6 cloves garlic, smashed and peeled
• Small pinch pepper flakes
• 10 cups of mixed greens, thoroughly washed & chopped (we used Kale, Mustard Greens, Collard Greens, Spigarello, Radish and Turnip tops)
• Small pinch sugar
• Salt and pepper to taste

Instructions:

1. Heat oil in a large Dutch oven and saute bacon or miso and tomato paste. When beginning to brown, add onion, garlic, and pepper flakes, and fry over medium heat until golden.
2. Add washed greens to the pot, sprinkle with pinch of sugar, and add about ⅓ c. water. Cover the pot and cook over medium-low heat until greens wilt. Taste for salt and pepper, season accordingly and continue cooking uncovered until green are cooked to your liking.

Serving suggestions:

• Over rice with a fried egg on top
• Stirred into any whole grain and topped with chopped, toasted walnuts or sesame seeds
• Tossed with pasta
• Folded into a warm tortilla with ricotta cheese
• Piled onto bread with brothy white beans