Toasts with Winter Greens and Seared Mushrooms

3 TBS olive oil

4 slices thick cut bacon, cut into 2″ pieces

4 cloves garlic

1.5 lbs greens (collard/chard/kale/etc.)

2 TBS vinegar

2 cups chicken stock

coarse salt

6 cups mushrooms, coarsely chopped

2 TBS butter

4 sprigs thyme

4 pieces country bread, thickly sliced

1. Heat half the oil, sautee bacon and half the garlic 4 min.
2. Stir in greens, sautee 2 min., add vinegar and stock, simmer to evaporate liquids (20 min.)
3. Meanwhile heat half the oil in another pan, sautee mushrooms 4 min.
4. Reduce mushroom heat, add butter, thyme, and half the garlic, sautee 3 min.
5. Toast bread, brush with olive oil, sprinkle with salt
6. Serve greens over bread topped with mushrooms