921. WILTED PURSLANE and SPINACH with BACON and LEMON

makes 4 servings


3 strips bacon, diced
2 preserved lemons, finely chopped (may substitute 2 teaspoons lemon juice and 1/2 teaspoon grated lemon)
3 cups purslane, washed and patted dry
3 cups spinach leaves, washed and patted dry
1/4 teaspoon crushed red pepper flakes, or to taste
Salt
Freshly ground black pepper

In a large skillet over medium heat, fry the bacon until crisp. Carefully spoon off and discard the fat. Return the pan to medium heat. If using preserved lemons, add them now and cook, stirring, for 30 seconds. Begin to add the purslane and spinach, 1 handful at time, cooking just until the greens begin to wilt before adding the next handful. If using lemon juice and zest, add them with the greens. Cook until the purslane is wilted completely but is not yet mushy. Immediately remove from the heat; season to taste with red pepper flakes, salt and pepper. Serve immediately.


courtesy of: The Washington Post, June 19, 2002