Step 1

Heat oil in a large cast-iron frypan or wok over medium heat. Fry onion, Szechuan pepper, chilli and star anise, stirring, for 5 minutes or until the onion is soft but not browned.

Step 2

Add garlic, ginger, bacon and sugar, and cook, stirring, for 2 minutes or until the garlic begins to brown.

Step 3

Add greens and salt, cover and cook for 2-3 minutes, then add 2 tbs water to pan and stir.

Step 4

Cover and cook for a further 1 minute or until combined. Uncover, then stir-fry until all the liquid has evaporated and greens have completely collapsed.

Step 5

Remove from heat, drizzle with oil and lemon juice. Divide rice among serving bowls and top with greens.