- 1 tablespoon Sriracha
- ⅓ cup honey (substitute agave nectar for vegan preparation)
- ⅓ cup soy sauce
- 10 cups chopped broccoli leaves, cauliflower leaves, or Brussels sprouts leaves (save the ribs for the next recipe). Kale or Swiss chard would make a suitable substitute.
- ½ cup diced bacon
In a large sauté pan, cook bacon until slightly crispy.*
Sautée leaves in bacon fat to soften, about 2 ½ minutes.
Add the honey sauce and toss until greens are evenly coated.
* Substitute bacon with 1 tablespoon butter for vegetarians
or olive oil for vegans.