Easy recipe from smothered greens cooked with bacon and onions.
Confession time: I hated greens as a kid but I love them now. My Dad grew Swiss chard and I would do anything to avoid eating it. Now I like all kinds of greens: dandelion, collard, mustard, chard, beet and turnips. Especially when you cook them with bacon and onions.
If you find greens a bit too bitter, this is a great way to serve them. The fat and salt in the bacon, hint of sweetness and caramelized onions help counterbalance the innate bitterness of the greens.
Feel free to use your favorite type of sturdy greens to make this: turnip, mustard, collard, beet, dandelion etc.
You can also use any kind of bacon: pork, turkey, beef or even tempeh. You might want to add a little olive oil if your bacon is not very fatty.
One word of warning if you have never cooked with greens before – they will shrink! You will start with a pot full of green leaves and end up with about a third of a pot of cooked greens.
Bacon Smothered Greens are a traditional southern way to prepare sturdy greens like kale, chard, turnip, collard, mustard and dandelion greens.
- 2 pound fresh greens turnip, beet, collard, mustard, dandelion, etc.
- 4-5 pieces bacon pork, turkey, beef or tempeh
- 1/4 cup onions chopped
- 1 teaspoon sugar or honey
- salt and pepper to taste
- Thoroughly wash greens.
- Chop bacon and onions.
- In a large saucepan, sauté bacon over medium heat.
- Add onion and sauté a few minutes until beginning to turn translucent.
- Add greens, sugar and 1/2 cup of water and stir briefly.
- Cover and lower heat to medium low. Cook for 15 to 20 minutes until greens are tender. Add salt and pepper to taste.
If using tempeh or turkey or beef bacon you may want to add a small amount of olive oil before cooking.
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