This Fall I have a new love. Greens. In fact, there are three. Mustard Greens, slightly spicy. Turnip Greens, a bit more bitter. And Kale, hearty and slightly herbal. All together, they make a standout side dish that comes together in minutes.
There’s bacon, onions, garlic, mustard and warm balsamic vinegar. Enough savory flavor to make anything enticing.
Serve these greens to someone who “doesn’t like greens” or, more horrifying, “doesn’t like vegetables,” and then call yourself a mighty Converter as they lap them up with a surprised smile.
Also, this would make a great Thanksgiving side dish!
Wilted Winter Greens
This recipe is to taste, but I’ll give rough measures. It’s best with a combination of at least two varieties of greens.
Serves 4 as a side dish
4 strips bacon, chopped
2 large garlic cloves, minced
1 small onion, sliced into thin strips
8-10 cups roughly chopped mixed greens (raw)
Fry bacon in a large skillet until the fat is rendered out and the meat is almost fully cooked. Add the garlic and onion and sauté until onions are soft and translucent. Pour in 1 tablespoon Balsamic vinegar and 1 tablespoon Dijon mustard; mix with bacon, onions, and garlic. Add the fresh greens to the pan (they will wilt down significantly!), and pour in 2-3 tablespoons of water. Stir so the liquid coats the greens, then put a lid on them over medium heat and let them wilt for 2-3 minutes until they begin to lose their brightness. Remove the lid, stir the greens, and taste for seasoning. Add salt and pepper to taste, and add a bit more vinegar or mustard as you desire. Cook (wilt) them over medium heat until desired tenderness (fresher greens are more tender than older ones). Serve immediately.
See these greens as a brunch star here!