Spring Greens Sauté with Bacon and Walnuts
['1 tablespoon extra-virgin olive oil', '1 thick-cut bacon slice, chopped', '1/2 cup coarsely chopped walnuts', '1 bunch dandelion greens, Swiss chard, or mustard greens (about 12 ounces), tough bottom stems removed, leaves cut into 1-inch pieces (about 8 cups)', '2 tablespoons finely grated Gruyère cheese (optional)']
Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp, about 6 minutes. Add walnuts; sauté 1 minute. Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.
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