Elizabeth Schneider

Shepherd’s Purse with Bacon

Preparation info
  • Serves

    2

    as a salad course or side dish
    • Difficulty

      Easy

Appears in
top 1000Vegetables from Amaranth to Zucchini
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.

Ingredients

  • ½ pound shepherd’s purse
  • 2 ounces sliced bacon
  • Optional: 1

Method

  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, tr