Many variations of this recipe have been made. Perfect for using whatever greens you have to wilt and adding other root veggies like carrots.
Recipe adapted from Tumbleweed Farm blog post and the book Dishing up Dirt
- 3 strips of good quality thick cut bacon
- 1/2 cup unsalted almonds
- 3 Tablespoons fresh parsley, minced
- 1/2 teaspoon lemon zest
- 5 cloves of garlic, roughly chopped
- 3 Tablespoons olive oil
- 1/4 cup parsley, finely chopped
- 1 1/2 Tablespoons thyme, finely chopped
- 1 1/2 Tablespoons rosemary, chopped
- 2 pounds baby potatoes, (smallest ones left whole larger ones cut in half or quartered)
- pinch of fine sea salt and pepper
- 1 large bunch of mizuna (or another green such as arugula or spinach) about 6 cups worth
- freshly grated parmesan cheese
- Pinch of crushed red pepper flakes (optional)
- Fry the bacon in a large skillet until crispy. Remove from the heat and transfer to a paper towel lined plate reserving about 3 teaspoons of the bacon grease. When cool enough to handle chop into small pieces. Place the almonds in a small food processor and process until they are finely chopped, being careful not to over process into a nut butter–you want a little texture here. In a bowl toss the bacon, almonds, minced parsley and lemon zest together.
- Preheat the oven to 375F
- In a large bowl mix together the garlic, olive oil and fresh herbs. Stir in the potatoes and toss until evenly coated. Spread potatoes in a single layer on a prepared baking sheet. Sprinkle with salt and pepper. Roast until lightly browned and tender, about 35-40 minutes. Stir halfway through cooking.
- Heat the 3 teaspoons of the reserved bacon grease over medium heat. Add the mizuna and cook, tossing often until the greens are slightly wilted and bright green, about 3 minutes. Remove from the heat and set aside.
- Divide the wilted greens between bowls. Stir in the roasted potatoes and top with the bacon gremolata. Sprinkle with freshly grated parmesan cheese and a pinch of crushed red pepper flakes.