Step 1
Fry the bacon in a large skillet until crispy. Remove from the heat and transfer to a paper towel lined plate reserving about 3 teaspoons of the bacon grease. When cool enough to handle chop into small pieces. Place the almonds in a small food processor and process until they are finely chopped, being careful not to over process into a nut butter–you want a little texture here. In a bowl toss the bacon, almonds, minced parsley and lemon zest together.

Step 2
Preheat the oven to 375F

Step 3
In a large bowl mix together the garlic, olive oil and fresh herbs. Stir in the potatoes and toss until evenly coated. Spread potatoes in a single layer on a prepared baking sheet. Sprinkle with salt and pepper. Roast until lightly browned and tender, about 35-40 minutes. Stir halfway through cooking.

Step 4
Heat the 3 teaspoons of the reserved bacon grease over medium heat. Add the mizuna and cook, tossing often until the greens are slightly wilted and bright green, about 3 minutes. Remove from the heat and set aside.

Step 5
Divide the wilted greens between bowls. Stir in the roasted potatoes and top with the bacon gremolata. Sprinkle with freshly grated parmesan cheese and a pinch of crushed red pepper flakes.

Notes

*Use this recipe as a guide

*Adjust measurements and ingredients as necessary

*Cooking times will very from kitchen to kitchen

*Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.