BACON AND RABE SAUTE

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 For Christmas my brother, Vijay, gave my husband the Charcuterie cookbook by Michael Ruhlman and Brian Polcyn.  Michael decided to work through the book from start to finish. His first attempt at Home Smoked Bacon was fantastic. It took a week for the pork belly to dry out and a few hours to slow roast, and it was well worth the wait.
I love bacon, and what I love most about these salty, smoky, crispy morsels, is that you can use a very small amount to achieve enormous  flavor. 4 ounces crisped up in a cast-iron pan, are ample for a flavor-packed meal serving 4-6 people. I sauté it with broccoli rabe and either add it to pasta or cannellini beans, or just enjoy it on it own, with a side of grains.
Add a couple of ounces of bacon to your basic tomato sauce for a rich smoky flavor.
Bacon is a great way for us carnivores to increase our grains and vegetables, reduce our  meat intake, and still feel very satisfied.

Lots of recipes tell you to blanch the rabe to take out the bitterness, but I like to just sauté and steam the greens with garlic and chili flakes.

RECIPE
(4-6 Servings)

 2-4 rashes bacon (reserve 1 tablespoon fat)
2 bunches broccoli rabe, chopped 
1/4 cup olive oil
4 cloves garlic, peeled and smashed
1 teaspoon chili flakes
salt and pepper to taste

 Starting with a cold pan, slowly heat the bacon, crisping it up and rendering the fat. Remove and drain on paper towels. Chop in small pieces.
Remove the excess fat from the pan, reserving 1 tablespoon Add olive oil, until it just starts to smoke.
Add the garlic and chili flakes, lower the heat, add the rabe and toss to mix with the oil. 
Season with salt and pepper and continue.  simmering for 5 minutes.
Add 1/4 cup water, cover and simmer for 5 more minutes.
Remove the lid and evaporate the excess water on high heat, if necessary.
Discard the garlic cloves, sprinkle with bacon, toss and serve. 

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