Cost: $20 and under
Prep Time: 10-15 min.
Cook Time: 5-10 min.
It is the time of year that Greens are growing up in huge heads beautiful heads. Did you know that Collard greens are in the same species as cabbage and broccoli? Or that they contain anti cancer properties? Or even that 1/2 lb of Collard greens only contains 92 calories? Greens are mare amazing than you knew, aren't they? Growing up I hated Collard greens. Not because they were green but because of how they smelled. Collard greens, cabbage, Mustard greens, I couldn't stand how any of them smelled and would have to sit outside while they were cooked. Now when I toss them in a pot or pan I love that rich fibrous flavor that fills the kitchen. MMM MMM good! So try some Greens today!
2 1/2 cups Collard greens (chopped into large pieces)
3 deli cut bacon slices
3 garlic cloves (minced)
1/3 cup red onion (chopped)
fresh crack pepper (to taste)
2 1/2 tsp extra virgin olive oil
1 1/4 tsp cider vinegar
1 1/2 tsp whole grain mustard
1/8 tsp kosher salt
1/8 tsp fresh crack pepper
In a small mixing bowl whisk together olive oil, vinegar, mustard, salt and pepper.
Cook bacon in a large skillet until almost crisping. Remove bacon but leave bacon grease. Add greens, onion, garlic and pepper to skillet and cook over medium high heat for 3-5 minutes (the longer you cook the more tender it will be.)
Dice 1 1/2 slices of cooked bacon into bits (and eat the other slice and a half.) In a medium mixing bowl toss greens with dressing, top with bacon bits and serve while still warm.