If you’re not sure what to do with your spring greens, you’ll love this recipe – as one of the women said in my class, “what isn’t good with bacon on it!”  Try it with just about any dark leafy green.  The trick is not to overcook the greens, just soften them up until they’re a bright vibrant green.  I was surprised to see that even Market Basket was carrying dandelion greens.  I haven’t ventured out into my yard to pick by dandelion greens – they don’t look as tasty as the long stems you get in the markets. Also, you’ve got to pick them before they flower.  Spring greens bring great things!

Ingredients:

1 tablespoon extra-virgin olive oil
1 thick-cut bacon slice, chopped
1/2 cup coarsely chopped walnuts
1 bunch dandelion greens, Swiss chard, or mustard greens (about 12 ounces), tough bottom stems removed
2 tablespoons finely grated Gruyère cheese (optional)

Directions:

Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp then add walnuts. Stir in Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese and serve.