1. Roughly dice the bacon into smaller pieces.

2. Remove the thicker stalks from the greens and discard them. Roughly chop the leaves and set aside. Halve the orange and squeeze the juice into a little bowl. Set aside.

3. Fry the bacon in a large, non-stick pan (cast iron works really great!) until crispy (or done to your liking). Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan.

4. Add the butter to the pan. Once melted, tip in the chopped greens and cook, stirring continuously until they have all wilted completely.

5. Add the orange juice and increase the heat.

6. Cook until all the liquid and moisture evaporate.

7. Season with ground white pepper and serve immediately. (It’s unlikely you will need to add salt due to the saltiness of the smoked bacon.)