Ingredients

serves 4 as a side dish

　　3 big bunches (about 1 1/2 pounds) mixed mustard and turnip greens

　　2 teaspoons expeller-pressed vegetable oil or extra virgin olive oil

　　2 thick slices smoked bacon, cut into 1/2-inch pieces

　　1 onion, halved and sliced lengthwise

　　Kosher salt

　　Vinegar from pickled chile peppers (see page 141)

　　

Step 1

Wash the greens, remove the thick stalks, and coarsely chop the leaves.

　　

Step 2

Heat a large sauté pan over medium heat and add the oil and bacon. Cook the bacon until it is about halfway rendered and still soft, 4 to 5 minutes. Add the onion and season with salt. Cook for 5 to 6 minutes, until the onion is fragrant, translucent, and beginning to turn golden. Add the greens and a big pinch of salt, lower the heat, cover, and cook, stirring occasionally, for about 15 minutes, until the greens are very soft and the water from the greens has evaporated. Adjust the seasoning and serve with the spicy vinegar.

　　Cooking in the Moment