Greens with Bacon
If y’all have been subscribing to a CSA or even Field Goods or you happen frequent your local farmers market then you know we have been SO lucky to have greens GALORE at our finger tips this year. When most people open their refrigerators the greens are literally growing out and taking over. Instead of getting overwhelmed I recommend you plan to cook them or store them as soon as you bring them home, otherwise you will be left with wilted and inedible greens, what a waste!
If you are on the internet 1% of your day (or 100%), then you have probably seen the news on Kale, but have no fear friends this is not a proven study, just a good headline. I would never recommend consuming ALL of your calories from kale but no food should be consumed that way, mix it up and get a good dose of vitamins and minerals from all different fruits and vegetables that nature gifts to us.
Enjoy on their own or add to your eggs, spaghetti squash or perhaps on top of a delicious burger.
- 4 strips bacon, chopped (pasture raised preferred)
- 2 Tbsp. Extra Virgin Olive Oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups raw greens (swiss chard, dandelion greens, kale, spinach, turnip greens, etc.)
- 1/2 cup bone broth (or water)
- 1-2 Tbsp. coconut aminos
- 1 tsp. salt
- 1/2 tsp ground black pepper
- Saute chopped bacon in large sauté pan over medium heat until browned.
- Remove bacon from pan and reserve bacon grease.
- Add onion and garlic, sauté for 3 minutes until onion starts to become translucent.
- Add greens, olive oil, salt and pepper sauté for 2 minutes.
- Add bone broth and coconut aminos continuing to sauté until greens are wilted ~4-5 minutes (will depend on which greens are used)
- Add bacon and serve.
Let’s hear it!
Have you ever felt overwhelmed by your greens?
What is your favorite way to cook up greens?