Blackened Rabbit with Kale, Turnip Greens and Iceberg Lettuce

Cypriot-inspired comfort food: tender rabbit paired with kale, turnip greens and iceberg lettuce and orecchiette, finished with savory and lemongrass and a hit of dried parsley. 1. Pat the rabbit dry and season with salt, dried parsley. 2. Heat lard in a heavy pan and sear the rabbit until it develops a deep golden crust, about 13 minutes. 3. Add kale, turnip greens and iceberg lettuce to the pan and cook until just tender, stirring in savory and lemongrass for fragrance. 4. Cook the orecchiette separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of italian dressing before serving hot.