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Leaves from 2 bunches of greens (kale,
collards, spinach or arugula)

1 tablespoon olive oil

3 tablespoons minced raw bacon (you may use faux bacon or omit it entirely)

1 small yellow onion, diced medium

1 to 3 garlic cloves

Minced fine crushed red pepper flakes to taste

2 tab

lespoons apple cider vinegar

½ cup water (see Note)

Salt and fresh ground black pepper to taste

Clean the greens well, removing the ribs and stems; you should have about 4 cups. Cut into thin ribbons or into ½-inch squares. Heat a 12-inch saute pan and add olive oil, bacon and onions. Cook on medium heat until onions become translucent and the bacon fat begins to melt.

Add the garlic and as many red pepper flakes as you like (1/2 teaspoon for spicy) and stir 1 minute. Add the cut greens and continue to saute, stirring constantly so they cook evenly.

Turn the burner up to high and add the vinegar and water to the pan. Cover and allow greens to steam over high heat about 2 to 3 minutes depending on the type used.

Uncover and allow liquids to evaporate completely. Season with salt and pepper to taste.

Note: If you choose tender spring spinach, arugula or other early spring greens, skip the water and steaming step. Simply sauteing for a few minutes will be enough to cook them through entirely.

From Chef Valeria Benner, Lockwood Restaurant in the Palmer House Hilto urce

Nutrition facts per serving: 98 calories, 4 g fat, 1 g saturated fat, 2 mg cholesterol, 13 g carbohydrates, 5 g protein, 160 mg sodium, 3 g fiber

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