This delicious recipe is a great way to use large amounts of most dark greens! It works well with collards, kale, or even turnip greens!
Ingredients:
- 8 cups Mustard Greens/Collard Greens/Kale/Turnip Greens
- 8 slices of Bacon, chopped
- 1 tbsp Olive Oil
- 3 cloves Garlic, minced
- Salt & Pepper to taste
- 1-2 cups Chicken Broth
Directions:
- Thoroughly rinse mustard greens under cold water.
- De-vein each leaf from the center stem and chop the greens into bite sized pieces.
- In a large skillet or pot over medium heat, add the olive oil. Cook the garlic and bacon together until the bacon is crispy.
- Add the greens and season with salt and pepper to taste. Stir frequently.
- Add the chicken broth and cook until the leaves are wilted. If the broth evaporates before the greens are cooked, add more broth until the leaves are fully wilted.
- Serve with vinegar if desired!
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.