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.
2ounces sliced bacon
Optional: 1garlic clove, smashed
Salt and pepper
Optional: hot pepper sauce
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.
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 1tablespoon fat left in the skillet.
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.)
Uncover and season. Sprinkle with bacon bits and serve hot, with knives and forks.