Tag Archives: collard greens

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.


Potato Soup with Kale and Bacon Recipe

This is a great soup to make during the winter with either Collard Greens or Kale.  Use a high quality, applewood smoked bacon to give the soup a nice smoky flavor.  If you don’t have leeks, onions are a fine substitution (I often use both).


  • 2tbsp extra virgin olive oil
  • 3 big leeks, chopped (or onions)
  • 2 gloves garlic, finely chopped
  • 2 medium carrots
  • 1lb thin skinned potatoes (Yukon Gold), chopped into 3/4″ sized chunks.
  • 1 bunch Kale or Collard Greens, destemmed and choped into 1-2″ sized pieces
  • 4 cups chicken broth
  • 3 slices Applewood Smoked Bacon
  • Thyme
  • Salt and Pepper


Add the olive oil to a dutch oven or heavy soup pan over medium heat, and add the chopped leeks (or onions) and garlic.  Sautee for 5 minutes.

In the meantime, cook the bacon in a separate pan and remove just before it browns.  Slice into small, bite sized pieces.

When the leeks have softened, add the carrots and kale, sautee for a few minutes until coated with olive oil, and then add the chicken broth, potatoes and bacon.

Add some salt, thyme, cover and let simmer for 30 minutes until the greens and potatoes are soft.

Salt and Pepper to taste.