Smokey Summer Greens

When I was little, my mom used to make a side dish of any available kind of hearty lettuce, wilted in bacon fat and refreshed bracingly with lashings of red wine vinegar, a nod to our Slavic heritage and always referred to as "Wilted Lettuce."

As an adult with a CSA box, I have continued this tradition, but supplement my dish with whatever greens are in abundance in the bottom drawer of my fridge. My most current iteration, pictured above, was a combination of turnip and radish greens, kohlrabi and fennel stems, and a bunch of Lacinato kale thrown in for good measure.

About 3 cups of washed, still damp, assorted greens (they will wilt down by about half once cooked)

1 scant Tbsp bacon grease

1 - 2 tsps red wine vinegar

Salt to taste

Heat the bacon fat in a large skillet.

Add the greens and toss with the fat. Salt lightly.

Cook over medium heat, stirring from time to time, until the greens are wilted to your liking. This should only take a few minutes, if that.

Remove from the heat. Drizzle in the vinegar - start small and adjust to your taste - and stir to combine.

This is excellent as a side dish with pork or oily fish, but I have been known to inhale a bowl on its own as a comfort meal.