Wilted Greens

4 strips of bacon, chopped fine
½ c chopped onions
4 cups of fresh, greens; beet greens mustard greens, collards, spinach, kohlrabi, chard or kale
(or a mix)
1 c canned garbanzo beans, drained
4 T balsamic vinegar

In a large frying pan, saute the bacon and onions until the bacon is crispy. Drain off most of the grease.
Meanwhile, clean the greens by removing the stems and tearing the larger pieces into smaller ones.
Rinse and shake or spin dry.

Add the garbanzo beans to the bacon and heat through. Then add the cleaned greens to the fry pan. Cover with a lid. They take up lots of space but wilt down in no time. Do not over cook. The water remaining on the leaves is enough to steam the greens. When the leaves are reduced in volume by ½, sprinkle vinegar over the top. Toss the mixture together and serve.