8ouncesmixed foraged greensI used sochan, lamb's quarters, and galinsoga
2ozvenison bacondiced 1 inch
Kosher salt and fresh ground pepper or chili flakesto taste
Instructions
Trim the greens of any very hard stems, miscolored parts, bugs or insects. Meanwhile, bring a pot of salted water to a boil, it should be salty enough to taste like the sea.
Have an ice bath, or a basin/bowl filled with very cold water.
Add the greens to the pot and cook until just wilted. Remove the greens to the cold water, swish them around to quickly chill, and function as a second wash to remove any debris.
Drain the greens and squeeze most of the water out, but not all. From here the greens can be frozen, or refrigerated for up to 5-7 days, as the salted water extends the shelf life of the greens. Coarsely chop the greens to break up stems, I like to do this in a cross-hatch pattern.
To finish, add the bacon to a pan, preferably cast iron, and begin rendering on medium heat. When the bacon is crisp to your liking, and some fat has rendered out, drain off the fat until there's only a thin layer in the pan, then add the greens, reduce the heat to low just to warm the greens through.
Stir the wild greens to mix with the bacon and fat, then double check the seasoning, adjust as needed, and serve immediately.