Winter Greens & BaconCreated by Let's Go to The Market
Course: Meat, Poultry Seafood Sides
Diet: Gluten Free
Season(s): Fall, Winter
- 4 slices of thick-cut bacon, cut into 1/2 inch strips
- 1 pound kale, ribs removed, leaves torn into 2 inch pieces
- 1 bunch swiss chard, ribs removed, leaves torn into 2 inch pieces
- 3/4 cup water
- 2 teaspoons apple-cider vinegar
- salt & pepper to taste
*Kale, chard, mustard greens, or collard greens can be used.
Cook bacon over medium heat, until browned - about 5 minutes. Remove with a slotted spoon, and set aside. Pour off all but two tablespoons of fat. Add greens and water to pan, and bring to a boil. Cover, reduce heat and simmer until greens are wilted and almost all the water has evaporated, about 8 minutes. Remove greens from heat. Stir in vinegar, and season with salt and pepper. Toss in bacon, serve warm.