In last week’s post on greens, I revealed my newfound love of bacon and greens with scrambled eggs.
Recently, I added another bacon/greens combo concoction to my growing list of greens recipes.
One quick note before I get to the recipe, I should put in a quick note about identifying the greens. If you are one of those people who didn’t get the benefit of asking or forgot to ask the farmer what on earth all that green stuff was you had in your bag, a couple websites offers some help identifying greens. About.com has a decent list of greens with pictures and tips for uses. I’m looking for others, but that seems to be the most complete. PCC Natural Markets also has a basic primer on greens.
Also, while I was out in Internet land, I found a few other greens recipes and added them to my Food Stories page.
And now to the recipe, or rather “recipe” because it’s an approximate of proportions I used to make the dish on the fly:
Fried Rice with Greens
2 strips of bacon, sliced into thin bits
Half large onion, chopped
1 clove garlic, minced
2 tsp freshly grated ginger
1-2 Tbs fish sauce
1 bunch greens
1 1/2 cups rice
1/4 tsp pepper (or more to taste)
In a large skillet, fry the bacon on medium-high heat until starting to get crispy. Toss in onions, saute until they begin to get translucent. Add garlic and ginger and saute until fragrant, about 30 seconds. Add greens and fish sauce (be forewarned if you haven’t used it before, this stuff does not smell nice), mix well and cook down until greens are wilted but still bright. Add rice and pepper, stir until rice is hot and well-coated. Add fish sauce or soy sauce and pepper to adjust the taste.