- Preparation Time15 mins
- Cooking Time30 mins
2) In a soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the spring onions and cook for 2 minutes. Add the garlic and cook for 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more.
3) Add 125ml water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste.
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