Winter greens and bacon
Instructions:
Any combination of kale, chard, and mustard or
collard greens works well.
4 slices 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
Coarse salt and freshly ground pepper
SERVES 4
- In a large skillet over medium heat, cook the bacon until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Pour off all but 2 tablespoons rendered fat.
- Add the greens and water to the pan, and bring to a boil. Cover, reduce heat, and simmer until the greens are wilted and almost all the water has evaporated, about 8 minutes.
- Remove the greens from the heat. Stir in the vinegar, and season with salt and pepper. Toss in the bacon. Serve warm.