Bacon, ramps n nuts
While I’m all about making simple things regardless of the time of year, this is especially true as summer approaches. Part of this is a practical thing (don’t want to have the stove on all day), but it’s mostly because I like to enjoy summer’s bounty almost naked, with just a few accents to make
slices of thick - cut cut into batons
medium swiss leaves roughly chopped
Cook the bacon in a saute pan over medium heat until a good amount of fat has rendered out and the edges start turning brown (but not crisp). Turn up the heat and add the swiss chard, tossing until wilted and the white stems turn translucent.
Add the ramps and walnuts and cook for a few more seconds until the ramps wilt and turn a vibrant green. Grind some black pepper on top and serve.