Monday, March 6, 2017

Southern Style Greens


Those of you from the South probably know exactly what I'm talking about, most know this dish as collard greens but that is just one of many types of greens that can be cooked this way and all are delicious and nutritious. I usually use kale or spinach because those are my favorite dark, leafy greens and that is usually what I have on hand, but you can use collard greens, mustard greens, turnip greens, Swiss chard, broccoli rabe, spinach, kale, or a combination!






Dark, leafy greens are packed with nutrients and are some of the best foods that you can eat but can be very bitter raw or unseasoned. What makes this dish so great, is that with the addition of some fat and flavor from the bacon and onion the greens are amazing and people just can't get enough! This is great for getting picky eaters or those who normally shun healthy foods like dark greens to not only eat them but enjoy them.





If I didn't convince you to try these out yet, you should know, nutritionists say that greens are the number one food you can eat regularly to improve your health and may help to protect you against heart disease, diabetes and even cancer! They are high in fiber, vitamins A, C, and K, calcium, potassium, and other micro-nutrients like antioxidants. Remember, as a general rule, the darker the green the more nutrients it has and as always, feel free to Chef Around and have fun!




Southern Style Greens



Serves: 4

Ingredients



1 bunch Kale, washed, destemmed and chopped
1 Onion, diced
2 strips Bacon, diced
1 Tbsp Red Wine Vinegar
1/4 tsp Sea Salt
Fresh Cracked Black Pepper, to taste


Directions


Add diced bacon to cold skillet and turn on to medium heat. Cook bacon until fat has rendered and bacon is crisp, about 5 minutes, then remove to a plate with a paper towel leaving fat in skillet. Add onion to pan and saute until translucent, stirring regularly. Turn heat up slightly and add kale, vinegar, salt and pepper and stir to combine. Cook for a couple minutes until greens are just wilting, then turn off the heat, add bacon back to the greens and serve.





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