adapated from Chez Panisse Vegetables by Alice Waters
(one of our most favorite cookbooks!)
Dice and cook bacon for about 8 minutes. Peel and chop onion and garlic. Add to bacon with a splash of water. Cover and stew until onion is transparent, about 10 minutes. Wash, stem, and coarsely chop your greens. Add greens to the onion/bacon mixture, along with some salt and cook uncovered over moderately high heat; the greens will give off a lot of water. Keep cooking until the liquid is almost evaporated, about 10 to 15 minutes. Add half the cream and simmer until is has been almost completely absorbed. Add lemon zest, taste and correct seasonings, and serve. (For an added kick, add crumbled Rogue Creamery blue cheese when you pour in the cream.)
