1 pound of bacon that is nitrate-free and uncured.
Greens - I used spinach and baby kale- but you can use what you have on hand- about 4 large handfuls
2 cups button mushrooms, chopped
1 cup sliced butternut squash
1 sweet potato sliced thinly
3 scallions chopped, green parts only
2 sprigs thyme or 1 tsp dried.
1 Tbsp sage
1 tsp black pepper
Chop the bacon into little pieces about an inch square. Cook in large skillet over medium high heat.
Remove from pan and reserve bacon fat for future use.
Place back in pan and cook with sweet potatoes and squash.
Let cook for about 5 minutes, or until potato pieces are fork tender.
Add herbs and spices, and then add mushrooms and onions and cook for another 5 minutes.
Fold in gently the greens now. They will cook down quickly. Let this mixture cook until the greens are integrated into the mixture and not crunchy anymore.