Read this blog enough and you’ll know I’m a huge fan of winter greens. This recipe uses both Kale and Collard Greens, although you could use just one, or try mustard greens instead.
Kale and Collards are known as Cruciferous vegetables, meaning they are members of the Brassica family. Other Brassicas include Brussel Sprouts, Broccoli, Cauliflower and Cabbage. These vegetables have great antioxidant and anti-inflammatory properties, and are loaded with Vitamins and Minerals. They’ve also been linked to reductions in numerous cancers. Simply put, incorporate Brassicas into your diet on a regular basis, and you’re going to live a long time.
Braising greens is absolutely delicious, and pretty straight forward. This recipe will take about 40 minutes to cook (winter greens cook slowly), but only a few minutes to prep.
- 1 Bunch Kale, de-stemmed and chopped into 1-2″ pieces
- 1 Bunch Collard Greens, de-stemmed and chopped into 1.5 – 2″ pieces
- 3 slices of applewood smoked bacon
- 1 Onion
- 2 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1 Cup Chicken Broth
- 1 Cup water
- 2 tsp apple cider vinegar
- Olive oil
Cook the bacon in a Dutch Oven until it begins to crisp. Remove bacon and place on paper towels to soak up grease. Pour all the bacon drippings out of the pan except for 1-2tbsp. Add the onion and sautee until it becomes soft and translucent. Add the garlic and red pepper flakes and cook for 1 minute. Add the greens, 1tbsp of Olive Oil, Salt, and stir for a few minutes until the greens are coated in oil. Chop and return the bacon. Add the water, chicken broth, and cover for 30 minutes on medium-low heat.
After about 30 minutes, the greens will be soft and edible. Remove the lid and bring to high heat. As the remaining liquid begins to evaporate, add 2 tsp of Apple cider vinegar (or balsamic). Cook until liquid has evaporated.
Drizzle with extra virgin olive oil, and salt and pepper to taste.