Get Your Greens

by Sarah

I’m sure you’ve read the news: Dark, leafy-green veggies are great for you. I’ve heard them described as the “LBD of the vegetable world” (that’s “little black dress,” as in, they go with EVERYTHING). Dark green leafies are one of the most nutrient-dense foods available. They’re a super source of several minerals, including iron, calcium, potassium, and magnesium as well as vitamins K, C, E, and many of the B vitamins. In addition, leafy greens provide a number of phytonutrients including beta-carotene, lutein, and zeaxanthin and also contain small amounts of fatty acids. They’re low in carbs, and high in fiber. WHAT is not to love about them?

Well, one issue is that they can take time to prepare . . . and that’s where my new find comes in. Olivia’s Organics has put out a new line of “cooking greens” - these babies are pre-trimmed and triple washed, so you can literally open the box and dump them into whatever recipe you’re prepping. They apparently come in 5 varieties, although I’ve only seen the baby collards at my local Whole Foods.

Last night, I prepped an entire 11 oz. box of these for me and D. and we nommed them all up. So while the recipe serves 4, if you’re a greens lover, buckle in and eat up!

Baby Collards With Bacon & Onion

1 (11 oz.) box of pre-washed, pre-trimmed baby collard greens (such as Olivia’s Organics)

3 slices thick cut, hickory smoked bacon (ours is preservative free), cut into 1/2-inch pieces

1 large onion, chopped

Splash of sherry vinegar

Kosher salt & freshly ground black pepper to taste

Set a medium-sized Dutch oven or other large, heavy-bottomed pan over medium heat. Add the bacon and fry until crispy and brown. Using a slotted spoon, remove the bacon bits and place them on a paper-towel-lined plate, reserving the bacon grease in the pan. Add the onion to the pan and lower the heat to low. Fry the onion until it’s translucent. Add the collards and toss until wilted (using tongs helps here – the volume will decrease dramatically as you toss the greens with the hot oil). Add a splash of the sherry vinegar, stir, add salt and pepper to taste. Sprinkle the bacon over the top, stir gently to incorporate, and serve!

Technically serves 4 . . . but like I said, you might love this so much you and your dining companion will eat it all . . . .