Wilted Greens

Directions

1. 1
   Take several of the leaves at a time and stack them on top of each other, then roll them up tightly like a cigar and slice crosswise with a large sharp knife to produce very thin strips, called chiffonade.
2. 2
   Bring a large pot of salted water to a boil.
3. 3
   Prepare an ice bath.
4. 4
   Blanch the greens in the boiling water for about 2 minutes.
5. 5
   Drain and immerse the greens in the ice bath to stop the cooking.
6. 6
   Drain and squeeze dry.
7. 7
   Meanwhile, combine the chopped bacon with the olive oil in a large saute pan and heat until hot.
8. 8
   Add the onion and saute until soft, about 10 minutes.
9. 9
   Toss in the dried chile and crushed garlic and toss until fragrant, about 2 minutes more.
10. 10
    Add the greens and toss over high heat until wilted and glossy, 3 to 4 minutes.
11. 11
    Remove the chile and garlic, season with salt and pepper, and serve.