This is a terrific way to cook winter greens. We used dandelion, but Swiss chard, turnip greens, collards and escarole will all work.
1 cup pecans
1 egg white
1 tablespoon sugar
1 tablespoon olive oil
5 strips bacon, diced
1 cup chopped onions
1 teaspoon chopped garlic
2 bunches dandelion greens, stems removed
3 tablespoons wine vinegar
Preheat oven to 350 F.
Toss pecans with egg white and sugar. Lay on a parchment-lined baking sheet and bake for 10 minutes or until pecans are dry and crisped.
Heat oil in a skillet over medium heat. Add bacon and sauté for 5 to 7 minutes or until crisp.
Remove bacon and reserve. Add onions and garlic and sauté until softened.
Drain all but 1 tablespoon of fat and add greens. Sauté for 3 to 4 minutes or until just wilted.
Add vinegar and mix together. Place on a platter and scatter with bacon and pecans. Serve warm. Serves 4.