Minimally Invasive

2 slices lean bacon, coarsely chopped
1/2 tablespoon olive oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
4 small bunches komatsuna (or other tender, leafy green vegetable), coarsely chopped
1/4 cup chicken stock (or equal amount of water)
4 garlic scapes, finely chopped
1/2 lemon
salt and pepper to taste

Cook bacon in dutch oven until crispy. Remove bacon to paper towel-lined plate and add olive oil to rendered bacon fat in pot. Once heated through, add mustard seed and cook for 30 seconds until they start to pop. Add cumin seeds and cook for 30 seconds, until fragrant.

Add chopped komatsuna stems to pot and stir to coat with seasoned oil. Add chicken stock and cover pot tightly to soften stems, about 3 minutes. Add remaining komatsuna leaves and cook until wilted and pot is almost dry. Add garlic scapes and cook for one minute.

To serve, sprinkle with lemon juice and crispy bacon pieces, and add salt & pepper to taste.