Wilted Greens with Bacon

Lots of friends and family of ours have gardens so we have were lucky enough to get produce from them all summer. My aunt, Patty, and I met up several times over the summer to visit my grandpa or walk our dogs. She kindly brought me bags loaded with produce from her garden each time. Cucumbers. Tomatoes. Herbs. Swiss Chard. Kale. I love chard and kale, but they can be a little tough in a salad. I decided to make these tasty greens a little less healthy by adding some bacon.

Start by thoroughly washing and drying the greens. Any amount will do. This is really not a precise recipe, but and idea that can be tailored to whatever quantity you have on hand or need to make.


For my colander full of greens (about 6-8 cups), I used 6 slices of bacon. Dice the bacon into small pieces and cook until crisp. Remove from the pan to drain on paper towels. Reserve for later.


Leave a tiny bit of bacon grease in the pan. Add a tablespoon or so of olive oil. Saute 1 small onion that has been thinly sliced and a couple of cloves of minced garlic. Let them get soft and slightly caramelized.


Add the greens to the onions and garlic. Gently toss them in the warm pan. This can be a bit messy at first, but be patient. They will wilt down quickly.


Once the greens are wilted, turn off the heat, toss the bacon in, and you are ready to serve!



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