As far as nutritional bang for you buck, I’d say collard greens win by a long shot (yeah, even outshining the glorious kale. I know.) I can always find a huge bunch for about $2.50, and I’m sure as the season rolls along farmer’s markets will have even more spectacular deals. In this dish these spiced greens have a gentle hum of garlic running throughout. With a little bacon added, what’s not to like? Serve it to me, I say!
3 slices bacon (preservative/nitrate/nitrite free), chopped into 1/2 inch cubes
1 bunch collard greens, stems removed
1 clove garlic, finely sliced
1 tablespoon red pepper flakes
1/2 teaspoon sea salt
2 tablespoons apple cider vinegar
Place bacon in large skillet–cook over medium until fat has rendered and pieces are crispy. While the bacon cooks, stack the collard leaves, roll into a cigar shape and finely slice into ribbons. Leave fat in the skillet and remove bacon pieces from the pan. Add collard greens into the hot bacon fat and begin to cook. After the greens have wilted a bit, add the garlic clove, pepper flakes and sea salt. Allow to cook for another 5 minutes. Turn heat to high and add the vinegar (maybe hold your breath for a sec, too). Let the liquid cook off for a brief moment while stirring. Add the bacon back and serve warm. Serve 4.