Ingredients
- 1 bunch Swiss chard about 8 oz, preferably rainbow
- 1 bunch curly kale about 7 oz, ribs and stems removed, leaves torn
- 1 bunch watercress about 7 oz, tough stems trimmed
- 8 spring onions or 12 scallions, thinly sliced
- 1 lb thick-cut bacon cut into 1-inch pieces
vegetable oil only if needed to top up rendered fat- ¾ cup apple cider vinegar
- 2 teaspoons freshly ground black pepper
- 1 ½ teaspoons flaky sea salt
Instructions
- Separate the chard leaves from their ribs and stems. Thinly slice the stems and tear the leaves into bite-size pieces. Put both in a large heatproof bowl with the kale, watercress and sliced spring onions.
- Cook the bacon in a skillet over medium heat for 6–8 minutes, stirring often, until browned and mostly crisp. Lift onto a plate with a slotted spoon. Pour the rendered fat into a heatproof measuring jug; use 3/4 cup, adding a little vegetable oil only if needed to reach that amount.
- Add the vinegar, pepper, flaky salt and half the bacon to the greens and toss. Return the measured fat to the skillet and warm over medium heat until hot, without letting it smoke.
- Stand back from the bowl and carefully pour the hot fat over the dressed greens in a slow stream; it can sizzle. Toss with long tongs to coat and lightly wilt the leaves. Finish with the remaining bacon and serve promptly.
Notes
Use a heatproof bowl and take care when combining hot fat with the vinegar-dressed greens; splattering is possible.
The fat only needs to be hot enough to wilt the leaves. Do not heat it to smoking.
