Sochan with Potatoes and Venison Bacon (Bottom Greens)
Sochan (Rudbeckia laciniata, cooked with potatoes and venison bacon makes for a rich, satisying side dish.
Course: Breakfast, Side Dish
Keyword: Sochan, Venison bacon
2ozvenison baconor a couple slices of regular bacon
Kosher salt and fresh ground black pepper
1.5green garlicabout ¼ cup sliced ¼ inch
12oz1 large russet potato
Cut the potatoes into 1 inch chunks. Bring a pot of water to a simmer with a good pinch of salt. Add the potatoes and cook until just tender, then remove and drain. Blanch the sochan in the same pot of water.
Very young sochan can be wilted in the pan with the potatoes, older greens with stems more then 6 inches or so long should be blanched for 30 seconds or until they’re just tender, or longer until they taste palatable to you. After cooking, drain the long greens, cool, spread out into a rough line with the stems facing the same direction and cut into 1 inch pieces.
Cut the bacon into 1/2 inch cubes or slices, transfer to a 10 inch cast iron skillet and and render out the fat on medium-high until crisp.
Add the cooked potatoes to the pan with the bacon, heat through, then add the green garlic and cook a few minutes more. Finally, add the sochan heat it through, mixing it in and separating any clumps of greens.
Taste and adjust the seasoning for salt and pepper until it tastes good to you (remember the bacon is salty) and serve. It’s great topped with a fried egg for breakfast.