Kale and Mustard Greens, that's the name of the game. Grab yourself an sharp knife...the bigger the better. Bunch the greens into a dense pile and start slicing. I cut them into thing strips, but do whatever the hell you want, I don't have to eat what your mistakes.
Toss the chopped/sliced greens into a large bowl. Now it's time to make it rain...olive oil that is. Drizzle the greens with some good olive oil, toss on a little bit of sea salt and black pepper, maybe a little minced garlic. Go nuts. I think i put some red pepper flakes in there, but thats because I'm crazy. All that nuclear drinking water as kid.
Get a huge saute pan or wok or pot and a big wooden spoon. Drop in the greens and start cooking. How long should you cook them...you figure it out. I'm not one of those people who wants to eat soggy mush that once was a vegetable. I like my greens to still have a bit of bite to them. Pick off a couple of pieces while you cook it and stop when you see fit.
Radish time. There are several ways you could tackle this.
a) simply slice and throw them in at the end.
b) eat them immediately.
c) cook in butter
d) saute with greens
I chose to slice them thin and saute them in butter. Radishes and butter go hand and hand.
Now it's time for the bacon. Take a slap of it and cut off a 1/4 to a 1/2 inch thick slice. Now cube it. There you have it...bacon lardons.
It's a thing of beauty, but quit drooling over it and throw it on some cast iron. Once you've successfully cooked your lardons, sauteed the kale, mustard greens & radishes, and poached an egg, you have my permission to throw it all together on a plate. Seeing as my arugula had sprouted some flowers, I decided to pick a few and throw 'em on top. They taste pretty radical. Like a spicier, floral (duh) arugula and they look cool.
Behold!
