Dames Rocket Buds with Greens, Bacon and Nuts
Tender dames rocket buds with greens, bacon, and hickory nuts.
Servings: 2 Servings
Ingredients
- 2 oz bacon, sliced optional
- 3 oz Dames rocket buds and attached leaves
- 3 oz Leafy greens (I used violets and wild mustard greens) washed and dried if needed, stems cut into ¼-1/2 inch pieces if tender.
- 2 tablespoons stock or water
- 2 oz mild onion like scallions or a small ramp bulb or two (I used a few wild onion scapes)
- Sprinkle of toasted hickory nuts use whatever nut you like, or no nuts
- Flavorful oil for finishing, like good olive oil (I used some of Sam Thayer's Hickory nut oil)
- Fresh lemon or a dash of white wine vinegar optional
- Kosher salt and pepper to taste
Instructions
- Render the bacon in a pan on medium low, when the fat has rendered from the bacon, drain off a bit of the fat if you have very fatty bacon, then add the onion, cook for a minute, then add the greens, stock, salt and pepper.
- Cover the pan to wilt the greens quickly, adding a splash of water, then cook down for a minute to reduce the juices.
- Double check the seasoning for salt and pepper and adjust as needed, then serve topped with the oil, a dash of the vinegar or lemon, and a sprinkle of the nuts.