1 thick slice smoked bacon
1/2 T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (arugula, endive or mustard greens, I used chard)
1/4 cup toasted pecans
In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.
Saute for 3-4 minutes until onions and garlic are softened. Stir in chicken stock and vinegar.
Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several more minutes, until leaves are wilted and cooked tender crisp.
Top with bacon and chopped pecans.
Serve hot.
- posted July, 2004 by Michelle P.
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