What do you do with an abundant amount of garden greens? Especially when you’re the only one that eats them? Bacon. The answer to all the world’s problems. Bacon. This is a simple recipe from my grandma that she taught me and used to get all her kids to eat their greens. Add a little bacon and butter (or coconut oil) and there you go. My family of two (plus dogs) can devour 5 pounds of greens easily in one sitting. Thanks Grandma and of course, Bacon!
- 3-4 bunches of chard, collards or mustard greens
- 1/2 of a red or white onion diced
- 1-2 cloves of garlic
- 1 Tbsp of red chili flakes
- 1/2 lb of bacon, cooked and chopped
- 1 Tbsp of butter or coconut oil
- salt and pepper to taste
- Chop onions, garlic and bacon.
- Place in a pan with butter or coconut oil.
- Saute for 2-3 minutes until it smells amazing!
- Chiffonade the greens. (The easiest way to do this is to roll them up into a tight bundle and slice on the bias).
- Add the mess of greens to the pan. Add about 2-3 Tbsp of water (or white wine if you are me).
- Cover and steam for 3-5 minutes. Remove cover and toss with tongs.
- Cover again for 2 minutes or until tender but still a vibrant green. (DO NOT OVER COOK)
- Serve immediately with vinegar or more butter/oil.
The trick to greens is not over cooking them to mush. They should always be a vibrant green not a grey pile of mush. By using already cooked bacon you infuse the greens with a smokey flavor offsetting the earthiness of the greens that is sometimes off putting to little ones or bigger ones (in my case).
Looking for more veggie dishes? Try this Roasted Brussels Sprouts with Canadian Bacon!