5oz Fiddleheadstrimmed, stems cut into 1 inch pieces
4oz Hosta Shootscut into 1 inch pieces
4oz Nettle shoots
3oz Hop Shoots
1oz Watercress
½ cup Chicken stock
¼ cup Dry white wine
Fresh Mint
Salt
Extra virgin olive oil
Instructions
Warm the bacon in a large saute pan and render out the fat. Add the onions, fiddleheads, hostas and a bit of oil if needed. Season and cook for a few minutes.
Add a splash of wine to the pan, cover and steam the vegetables, taste them and cook for a few more minutes if needed, adding some stock if the pan gets dry. When the greens taste good to you, proceed.
Add the rest of the ingredients, toss for a few minutes to wilt them, finish with the mint, taste and adjust the seasoning, and serve. Drizzle with extra virgin olive oil at the table.
Notes
The vegetables here are just an idea, use whatever you want, just make sure it's a big green bowl of goodness, with different textures.