Spicy Dandelion Greens with Bacon

​​Directions​

1. In a large pot, or Dutch Oven, bring 4 quarts of water to a boil, and add 1 Tbs. of kosher salt. Blanch greens for 2 minutes, removing from boiling water and submerging in an ice bath to stop the cooking process. Place greens on a towel.
2. In a large skillet, cook the bacon until crispy and the fat is rendered. Remove bacon and lower the heat. Set bacon aside.
3. Over medium high heat; add the shallots, and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, and crushed red peppers, stirring until fragrant, about 1 minute.
4. Stir in the dandelion greens, bay leaves, and thyme, stirring them completely, and coating the greens in the bacon fat. Squeeze in ½ of a lemon, and a pinch of brown sugar, cover, reduce heat to medium low, and cook, stirring occasionally, until the greens are tender, about 12-15 minutes.
5. Remove the bay leaves, thyme sprigs, and discard; season with salt and pepper.
6. Chop bacon and sprinkler on dish when served.
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Notes

This dish can be prepared a day in advance and reheated.

For an extra twist, toss in 1/2 lb. of grape tomatoes, halved, during the last 5 minutes of cook time.

For a healthier dish, omit the bacon and use 2 tablespoons of grapeseed oil instead.