2-3 strips organic, nitrate and nitrite-free bacon (local if possible)
2 cups fresh vegetables (leafy greens, green beans, brussels sprouts, mushrooms, broccoli, cauliflower or whatever you like!)
1-2 garlic cloves, chopped
1/3 red onion, chopped
Spices to taste: I like turmeric, black pepper and Himalayan sea salt
Vinegar to taste (optional) (I like a splash of umeboshi, apple cider or balsamic vinegar)
Cook bacon in frying pan on medium-to-low-heat, turning until as brown and crispy as you like it. Set aside strips of bacon on plate with paper towel.
In pan with bacon grease, add vegetables, garlic, onion and spices, and stir until soft and cooked, about 5-7 minutes. If using hardy vegetables, like green beans, carrots or cauliflower, it’d be a good idea to pre-cook them, so they turn soft.
Rip bacon strips into pieces and drop into serving bowl. Scoop vegetables on top. If using vinegar, splash that in. Add more spices if you want. Stir and enjoy!