• 1 bunch peppery arugula (about 5-6 cups), rinse and pat dry
• 5 slices bacon, cut into 1/2-inch wide strips prior to frying

In a large skillet, fry the bacon pieces until crispy.  Remove the fried bacon to paper towels to drain.  Pour off the excess grease into a safe container.  We usually have a compost bucket by the sink and I poured the grease over coffee grounds.

Return the skillet to the stovetop and add the fresh arugula to the pan.  Pan fry in the bacon drippings using a pancake turner or tongs.  It only takes 2-3 minutes to pan fry the arugula.

Slide the pan-fried greens onto a plate and scatter 2 Tablespoons of fried bacon bits over the top. Serve immediately.

Arugula wilts down with heat; the 5-6 cups of fresh greens reduces to 2 cups of cooked greens.