Southern-Style Greens {BACON}

(The tasties. Not pictured: brown sugar)

I like greens. A LOT. Since many people associate "greens" with any green vegetable: lettuce, celery, asparagus, etc., I'll refer back to this post that clarifies what constitutes a Dark Leafy Green.

Greens should be eaten with fat in order to properly absorb the fat-soluble vitamins: Vitamin A, Vitamin E and Vitamin K. Hmmm. Usually I go for the standard, yet ever-delicious combination of olive oil, lemon and fresh garlic. Every once in a while, I have to switch it up. Enter: bacon in all of it's glory!

Southern Style Greens {with bacon...}
(Serves 2-4, takes approx 25 min)

Ingredients:

1/2 lb thick-cut organic bacon (preferably from a butcher, not from a package!)
1 large bunch organic collard greens (washed and prepped like pictured below)
1 sm-med brown onion (cut in half and sliced thinly)
3 cloves fresh garlic (minced)
1/4 c water
1/4 c Apple Cider Vinegar (I like Bragg's)
2 tbsp brown sugar
1 pinch sea salt
1 pinch crushed red pepper
Black Pepper

Directions:

Wash and prep your veggies. For the collard greens, I find it easiest to cut the stems off, and then roll the leaves up into one large jelly roll. Then slice into approx 1 in ribbons:
After than, cut the "ribbon circles" in half again.

Cut your bacon into bite-sized chunks. Sautee in a pan until most of the fat is rendered and they look nice and golden-brown, like so:

Is your mouth watering yet?? Ensure it is by adding in the onions, garlic and a pinch of crushed red pepper. Sautee on medium-low until flavorful and soft. Then add your green ribbons.




Whisk together the water, apple cider vinegar, brown sugar and a small pinch of sea salt. Pour over your mixture. Reduce heat to medium low and cook for about 8 minutes, or until greens are softened, stirring often.

Season with fresh cracked black pepper. Careful, these are WAY delicious. Greens might be tricky to get your family to eat...but mix some bacon in, and they won't be able to resist! :)