Any combination of kale, chard, and mustard or collard greens works well.
Recipe information
Yield
serves 4
Ingredients
4 slices thick-cut bacon, cut into 1/2-inch strips
1 pound kale, ribs removed, leaves torn into 2-inch pieces
1 bunch Swiss chard, ribs removed, leaves torn into 2-inch pieces
3/4 cup water
2 teaspoons apple cider vinegar
Coarse salt and freshly ground pepper
Preparation
Step 1
In a large skillet over medium heat, cook the bacon until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Pour off all but 2 tablespoons rendered fat.
Step 2
Add the greens and water to the pan, and bring to a boil. Cover, reduce heat, and simmer until the greens are wilted and almost all the water has evaporated, about 8 minutes.
Step 3
Remove the greens from the heat. Stir in the vinegar, and season with salt and pepper. Toss in the bacon. Serve warm.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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