Wilted Endive		Serves 4
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1 head endive or escarole		2 tbsp. red wine vinegar
4 slices of bacon		freshly ground pepper
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Wash endive thoroughly and drain on paper towels. Break each piece of endive in half. In an iron skillet, sauté bacon until crisp. Set aside bacon and move the skillet off the warm burner to cool for 2 minutes. Add vinegar and pepper and put the skillet back on the warm burner. Bring vinegar to a boil and add endive. Lower heat and cook until endive is wilted, stirring occasionally, about 7 minutes. Remove endive to a serving dish, crumble bacon on top and serve.