Mixed Greens

By ranmcm

This recipe for greens is a combination of collard, mustard and kale. It leans toward healthy, is very delicious, and is a proven winner with my family and friends. I hope you enjoy it.

Ingredients

• 2 tablespoons olive oil
• 1 diced onion (I prefer unsweet yellow)
• 2 cloves garlic, freshly minced
• 1 bunch collard greens, stems removed
• 1 bunch mustard greens, stems removed
• 1 bunch kale, stems removed
• 2 cups chicken stock
• 4-6 strips bacon
• Kosher salt, to taste
• Crushed red pepper, to taste
• Baking sheet
• Aluminum foil
• Cooking spray or reserved bacon grease
• Dutch oven or large pot

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

FOR THE BACON:
1. Preheat oven to 425.
2. Line baking sheet with foil.
3. Lightly coat foil with cooking spray or olive oil.
4. Place bacon on baking sheet, leaving .5" between slices.
5. Bake bacon for about 35 minutes. Check periodically as you don't want it to burn.
6. Remove bacon when done. (Reserve bacon grease if desired)

FOR THE GREENS:
1. Heat 2 tablespoons of olive oil (or bacon grease) over medium-high heat in dutch oven.
2. Thoroughly wash greens.
3. Pull greens from stems into rough 2" x 2" pieces.
4. Add onions and garlic and cook until caramelized, but do not burn garlic.
5. Add greens.
6. Break bacon into small pieces and add to greens.
7. Season with salt and crushed red pepper.
8. Toss greens to lightly wilt them.
9. Once greens are wilted, add chicken stock or water.
10. Cover greens and allow to steam for for 10 minutes.
11. Reduce heat and let greens simmer for 30 minutes, while stirring occasionally.
12. Remove greens from pan using slotted spoon.
13. Serve immediately.
14. Enjoy!