Spring greens are in abundance at the farmer's market and in our organic farm share.
And while I love the technicolor array of fresh yumminess, I've grown tired of salads!
So at about week three of greens, greens, greens, it's time to get creative.
(In case you're wondering, getting creative is just code for adding bacon).
This week we received two bags of gorgeous spring greens – a Swiss chard blend and baby bok choy. Short on time but hungry for something healthy, I put together this simplest dish that came together in minutes.
We also happened to have green garlic (mild young garlic bulbs) on hand, as well as the tenderest of scallions. Please feel free to mix and match your aromatics based on what's available and in season.
I wouldn't call this a recipe, but I hope it serves as inspiration for your new take on spring greens. Rescue them from the back of the fridge, skip the salad and throw this together for dinner!
Sautéed Chard & Baby Bok Choy with Bacon
2-3 slices bacon, cut into ½-inch pieces (Lucky's is my fave)
⅛ teaspoon red pepper flakes (more or less to taste)
2 tablespoons green garlic, minced
4 cups Swiss chard, tough parts of stems removed and roughly chopped
2 cups baby bok chop, roughly chopped
Dash of white wine vinegar
Salt to taste
2 tablespoons scallions, chopped
Add the bacon pieces to a cold pan and cook over medium-low heat until browned; remove to a paper towel.
Drain off excess bacon grease as needed, leaving about 1 tablespoon in the pan. Add red pepper flakes and green garlic and cook just until garlic becomes fragrant and begins to brown.
Add Swiss chard and bok choy, increase heat to medium-high and quickly sauté just until greens begin to wilt, 2-3 minutes.
Add a dash of white wine vinegar and salt to taste and top with crisp bacon and scallions. Serve immediately. Enjoy!