A classic combination of Southern American side dishes stuffed with fiber, full of flavor and distinctly moderate in calories... but whose counting? At the same time these recipes fight shy of too much saturated fat and sodium thanks to just two lean strips of nitrite-free bacon as a foundation for that good old southern flavor. The taste will differ, be we can also eliminate the puny portion of pork for a completely vegetarian option if you prefer!
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
6 People
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Ingredients
- 1 bunch collard greens
- 1 bunch turnip greens
- 1 bunch mustard greens
- 1 Tbsp peanut oil
- 2 strips nitrite-free bacon
- 1 medium onion
- .5 cup cider vinegar
- 3 garlic cloves
- .5 cup water or low sodium chicken broth
- 1 pinch salt
- freshly ground black pepper
Ingredients
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Instructions
- Wash, drain, de-rib and combine-chop all greens. Cut onion into small dice. Smash and mince garlic. Remove and dispose of excess fat from the bacon. Cut lean strips cross-wise into small bits.
- In a spacious pan over medium heat, sauté the bacon bits in peanut oil, stirring often for even browning. When bacon is nearly done, add the onion and garlic sautéing until onions soften and brown slightly.
- Add the chopped greens and stir in with the rendered bacon and aromatics. Due to the bulk of the fresh greens you may need to add half, let the greens cook down a bit, then add the other half.
- Season with salt and black pepper, then add the water or chicken broth to moisten the pan. Stir, cover, reduce heat to low and cook for approximately 15 to 20 minutes until the greens are tender but not over cooked. When nearly done, uncover, raise the heat and add the cider vinegar for a final few minutes.
Recipe Notes
Lean bacon bits add great flavor without dramatically impacting a low sodium or low saturated fat diet. One serving of greens contains barely a third of one strip of bacon that had most of its fat removed before cooking!
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