Beans and Greens with Bacon

Heat a large stock pot or Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until it is browned and crispy. Remove the bacon and place it on a paper towel to drain. Reserve 1 tablespoon of bacon fat in the pot. Sauté the onions and carrots in the bacon fat over medium-high heat for several minutes until onions are beginning to soften, then add the garlic and sauté another two minutes. Add the crushed tomatoes and vegetable stock and bring to a simmer. Add the greens and garbanzo beans, lower the heat and simmer the greens for 10-15 minutes until tender. Add the Worcestershire sauce and cooked bacon and season with salt and pepper.

For a vegetarian version, omit the bacon, replace the bacon fat with vegetable oil and add 1⁄3 cup of chopped soy bacon or garnish with 2-3 tablespoons of these vegan “bacon” bits just before serving.