This dish can be prepared two ways: as a warm salad, or as a completely cooked side dish. Both are tasty. For the side dish, you may want to cook the bacon whole, then chop it up–it’s easier to remove whole rashers of bacon than little pieces.

1/4 lb. bacon (cut into pieces)
4 c mizuna, washed, dried,  and chopped
1 t soy sauce

1. For salad: Put mizuna on a serving plate. Cook bacon until crispy, then pour contents of skillet over mizuna. Drizzle with soy sauce and serve.

2. For side dish: Cook bacon until crispy. Remove bacon and chop into small pieces. Remove some of the fat from the pan, if you like. Add chopped mizuna and saute until just wilted. Return bacon pieces to pan and heat through. Drizzle with soy sauce before serving.