Category Archives: Vegetables

Braised Greens (Kale and Collards) with Bacon

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.

More nutrition info courtesy of WHFoods.

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
  • Salt


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.


Sauteed Chard Recipe

Chard is one of the most nutritious vegetables you can eat, and done properly, one of the most delicious.  It is a leafy green in the same family as Spinach and Beets, and it chock full of Vitamins, Iron, and other minerals.  If vegetables were graded on nutrients, Chard would be valedictorian (nutrition info).

Unlike heavy greens such as Kale and Collard Greens, the stalks of Chard are quite edible.  The only caveat is that they take longer to cook than the leaves, so make sure you sautee them for 5 minutes before adding the leaves.

Chard is available year round, and here in California grows great in the winter.  I almost always receive it in my winter Capay Valley box, and am quite thankful for that.

The best way I’ve found to prepare chard is to sautee it in some extra virgin olive oil with onion and garlic, and toss it with some red pepper flakes at the end.


  • Chard, chopped in 1.5″ pieces, with the stems chopped and set aside
  • 1 small yellow onion, chopped
  • 1 garlic clove, thinly sliced or pounded with a pestle
  • Salt and Pepper
  • Red Pepper Flakes


Heat some olive oil in a skillet, and add the onion and Chard stalks.  Sautee for 5 minutes, until the onion become soft and the chard stalks start becoming tender.

Add the chard leaves and sautee for a few minutes.  When the leaves begin to soften, add the garlic, and continue sauteeing for 3-4 more minutes, until the chard becomes soft and tender.

Sprinkle with red pepper flakes, a dash of salt (Chard is naturally salty, so be careful not to overdo it) and pepper.