Tart Tangle of Greens

• 12 lb thick slab bacon, in tiny dice (recipe calls for brunoise cut=1/8A cube)
• 4 large shallots, minced
• 10 garlic cloves, minced
• 2 bunches beet leaves, cut into large chiffonade
• 1 large escarole, cut into large chiffonade
• 1 large red swiss chard, cut into large chiffonade
• 2 bunches tuscan kale, cut into large chiffonade
• kosher salt
• fresh ground black pepper, to taste
• 14 cup red wine vinegar

1. Brown bacon until crisp in a large pan and set aside, reserving the bacon fat in the pan.
2. Saute the shallots in the bacon fat until translucent.
3. Add garlic and saute until aromatic.
4. Add the greens and saute, stirring/turning often, until wilted.
5. Season with salt, pepper, and vinegar.
6. Toss with bacon and serve.
7. Substitutions: one of the greens in the above ingredient list, Im not sure which, was substituted with Savoy cabbage when we made the dish.
8. Definition: from the Epicurious Food Dictionary chiffonade, shihf-uh-NAHD, shihf-uh-NAYD; literally translated, this French phrase means "made of rags" - culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sauteed or used raw to garnish soups; (Julesong note: cut the thick main vein from the leaves, stack them, roll them lengthwise, then cut the thin strips from the ends).
9. Note: this makes a large batch of greens, so youll need a very large pan or wok to cook them in, and they might be a bit tricky to turn in the pan so that heat reaches them all a smaller, reduced serving amount would be much easier to cook; or, if you want to make the full amount, you can try two pans or saute it in batches.

bacon, shallots, garlic, beet leaves, chiffonade, red swiss chard, tuscan kale, kosher salt, fresh ground black pepper, red wine vinegar

Taken from www.food.com/recipe/tart-tangle-of-greens-118469 (may not work)