Wilted Winter Greens

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!

Today, they made a satisfying lunch with some fresh bread and creamy Camembert. Bon Appétit!

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
balsamic vinegar
Dijon mustard
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!

7 thoughts on “Wilted Winter Greens

  1. I rarely cook, as you know, but this post is making me want to try. I love greens and lament the lack of finding good pre-prepared versions. So I promise to make this at some point. Also, I’m requesting a winter drinks post! Your mulled wine recipe, hot toddies, tantalizing teas, spiced up ciders, cocoa w/ the homemade marshmallows, anything you got! But especially the mulled wine. Pretty please.

    • Abby, you too–go and do, cook and eat! These greens are super easy to prepare; let me know when you make them!

      And sorry I haven’t posted winter drinks yet–I forgot about your request! Though I haven’t made any mulled wine yet this season. I did make some mulled cider, though I had let the cider sit too long in the fridge and it had begun to ferment–the result was an odd, fizzy, slightly soured concoction, so I think it’s in everyone’s best interest if I try that again with fresh cider. 🙂

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