Bacon, tart green apple, bright lemon juice, and toasty pine nuts lift the best flavors out of thick, leafy greens. And for those in need of a little less whining at the table over vegetables, this dish is a great place to hide those brussels sprouts.Yields: 4 servings
- 2 bacon slices
- 1 shallot, minced
- ½ lb. brussels sprouts, shaved*
- ½ lb. asparagus, chopped
- 1 medium green apple, chopped
- 3 swiss chard leaves, chopped
- 3 kale leaves, chopped
- 1 garlic clove, minced
- ½ lemon, juiced
- ¼ c. toasted pine nuts
- Heat a large skillet over medium heat. Cook the bacon until crisp and remove it to a paper towel. Once cooled, crumble the bacon into small pieces. Leave the bacon grease in the pan for cooking the greens.
- Turn the heat to medium low and add the minced shallot. Sauté until softened, about 3 minutes. Add the brussels sprouts, asparagus, and green apple. Cook until the brussels sprouts and apple are soft, about 5 minutes.
- Add the chard, kale, and garlic and sauté until the leaves have barely started to wilt. Turn the heat off and stir in the lemon juice. Toss with the crisped bacon and toasted pine nuts.
*Note: a mandoline is perfect for shaving brussels sprouts thin but a very sharp knife will work, as well.