Servings: 4

3 strips bacon, cut into lardons 3 strips bacon, cut into lardons
1 onion, chopped (sweet works well here) 1 onion, chopped (sweet works well here)
2-3 cloves garlic, crushed (or diced) 2 to 3 cloves garlic, crushed (or diced)
1 lemon, zest and juice 1 lemon, zest and juice
¼ tsp red pepper flakes ¼ tsp red pepper flakes
2 lbs greens, stemmed and sliced or chopped 2 lbs greens, stemmed and sliced or chopped
2 cups broth (any kind) 2 cups broth (any kind)
salt and black pepper, to taste salt and black pepper, to taste

In a large pot, cook bacon over medium-high heat, until crisp.
Set bacon aside, keep the fat.
Add onion to pan and sauté until tender (about 5 minutes).
Use extra oil, if needed.
Add garlic, lemon zest (not juice), and red pepper flakes.
Sauté until fragrant (1 to 2 minutes).
Add greens and stir, carefully, to combine with the other ingredients.
As they cook, the greens will begin to wilt, making more room in the pot.
Add broth and bring to a boil, stirring occasionally.
Once it boils, reduce heat and cover.
Simmer until greens are tender (about 45 minutes).
Uncover and add bacon pieces.
Cook on medium-high for a few minutes to reduce liquid.
Remove from heat.
Season to taste with lemon juice, salt, and pepper.