Sauteed Sweet Potatoes and Greens

4 strips bacon
4 sweet potatoes, peeled, quartered, and sliced
2 cloves garlic, minced
6 ounces spinach, Swiss chard, or other seasonal greens, coarsely chopped
Salt and pepper

In a large skillet, cook the bacon until crisp . Drain it on paper towels and crumble. Pour out all but 5 tablespoons of bacon fat from the skillet. Cook the sweet potato, covered, for about 10 minutes. Uncover, add the garlic, and cook for another 8 minutes. Add the greens and cook just until wilted. Season with salt and pepper and sprinkle with crumbled bacon.

serves 6 to 8