Shepherd’s Purse with Bacon

Preparation info

  • Serves


    as a salad course or side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Another simple treatment for the twirly, tangly strands of shepherd’s purse, this one smoky and chewy in the way of Southern greens. Unlike Southern-style greens, however, these are very quickly cooked, not long-simmered.


  • ½ pound shepherd’s purse
  • 2 ounces sliced bacon
  • Optional: 1 garlic clove, smashed
  • Salt and pepper
  • Optional: hot pepper sauce


    1. Halve each rosette across. If necessary, swish around vigorously in sink filled with water, then lift out. Repeat until no grit remains. Do not dry.
    2. Cut bacon crosswise into ½-inch strips. Cook in a medium-large skillet over low heat, covered, until it renders some fat. Uncover and continue cooking slowly until evenly browned and crisp. With slotted spatula, transfer pieces to paper towel. You should have ½ to 1 tablespoon fat left in the skillet.
    3. Add greens and optional garlic to the skillet. Toss with tongs to coat well. Cover and cook over moderately low heat until tender, about 5 minutes, uncovering to toss occasionally. (Cook greens until tender enough to cut and chew easily, but not soft and limp.)
    4. Uncover and season. Sprinkle with bacon bits and serve hot, with knives and forks.