why green vegetables and bacon are bffs

Besides green beans, there are many variations to green vegetables and bacon, such as:

1) Spinach and bacon—Green = fresh spinach. Use a clove of garlic and fresh lemon juice at the finish.
2) Chard and bacon #1—Green = fresh chard. Use shallots, garlic and lemon at the end. Top with Parmesan.
 
3) Chard and bacon #2--Green = fresh chard. A little bacon or pancetta and pprinkle smashed macadamia nuts over at the end. (See photo below)

4) Purely broccoli and pancetta (pictured at top left)--One of the purest ways--sprinkle a bit of pancetta or bacon with chopped garlic over broccoli and roast in the oven.

5) Green beans and salami (pictured at left)--Green = green beans. Use thinly sliced salami ribbons, 2-3 cloves of finely chopped garlic and a shot of balsamic vinegar. The salami gets a little sweet and a little crusty--almost like prosciutto. 

6) Bok choy and bacon Green = baby bok choy. Perfectly simple and practically perfect. The title is the ingredient list.

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Green beans, ideally haricots verts (the skinny ones), but regular ones are fine too
3-5 shallots thinly sliced, or 1 regular onion, sliced into rings
1T butter (or slightly less)
1T olive oil (or slightly less)

Hawaiian Salt, to taste (just a tiny bit)
Marjoram
1/2 a package of bacon, or one small package of pancetta, diced
Splash of balsamic vinegar (red wine vinegar is OK too)

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Melt butter and olive oil together. When the butter gets bubbly, add onion, salt and marjoram. Cook just until the onion gets soft, then add the bacon/pancetta. Cook until the bacon is crisply and the onions are almost caramelized. Add green beans and cook until just done and the beans are still crunchy. Add a splash the vinegar, toss and serve.

Chard, Bacon & Macadamia Nuts

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