Place the catfish filets in a glass or ceramic dish and coat them on both sides with oil. Spread a scant teaspoonful of the spice rub on both sides of each fillet, coating the filets evenly. Let stand at room temperature for 30 minutes.

Coat a large, heavy, oven proof frying pan with oil and heat over medium-high heat until the oil shimmers. Add the catfish and cook until opaque throughout, about 2 minutes on each side. Transfer the pan to a low (200°F/95°C) oven to keep the fish warm.

In a separate nonreactive frying pan over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Place the greens in a large bowl. Add the 5 Tbsp oil to the pan with the bacon fat and heat until the surface shimmers. Add the garlic and sauté until barely golden, about 1 minute. Remove the pan from the heat. Add the vinegar and ½ Tbsp lemon juice, stir, and pour over the greens in the bowl. Toss well to wilt the greens. Season with salt, black pepper, and additional lemon juice, to taste. Quickly divide the greens among 4 warmed plates, top each with a catfish filet, and sprinkle with ¼ of the cooked bacon. Serve at once.