Flageolets with Autumn Greens and Fresh Bacon

Ingredients

• 1/4 pound fresh bacon
• 2 cups kosher salt mixed with 2 cups sugar
• 2 cups dried flageolet beans, soaked overnight and drained
• 1 carrot, halved
• 1 onion, quartered
• 1 whole head garlic, halved widthwise
• 1/4 cup dried apricots, roughly chopped
• 2 bay leaves
• 1 dried ancho chile
• About 2 tablespoons fino sherry vinegar
• Salt
• Freshly ground black pepper
• A few leaves Tuscan kale
• A few leaves black kale
• A few leaves mustard greens
• Good olive oil for drizzling

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