BRAISED COLLARD GREENS WITH BACON
FOOD AS MEDICINE
Collard greens are in abundance in the fall and winter months and sadly they get a little neglected as far as greens go though they are incredibly nutritious as a rich source of bioavailable folate, magnesium iron, vitamin K as well as Vitamins A and C. These collard greens are braised with bacon, shallots and bone broth to impart savory flavor as well as therapeutic gut supporting benefits. Eating greens on New Year’s Day is rumored to bring prosperity (after all, money is green) and this preparation can apply to kale, chard or mustard greens as well if unable to get your hands on collards.
4 slices pasture raised bacon, cut into 1/2 inch pieces
2 shallots, thinly sliced
4 cloves garlic, smashed and finely minced
2 bunches collard greens, stemmed and chopped into fine ribbons
pinch sea salt
pinch red pepper flakes
1 Tbsp apple cider vinegar
1 cup bone broth
Place a large dutch oven over medium heat. Add the bacon pieces and cook until crispy. Remove from the pan with a slotted spoon and set aside. Place the shallots in the pan and sauté, stirring occasionally for 8-10 minutes until browned. Add the garlic and cook another 2 minutes. Add the collard greens, a pinch of sea salt and red pepper flakes and toss to coat. Cook down, stirring occasionally, about 5-6 minutes until bright green. Add the apple cider vinegar and bone brown and scrape the bottom of the dutch oven to bring up any browned bits. Add the cooked bacon back in and mix to combine. Cover and cook about 25-30 minutes, then remove the lid and cook an additional 10 minutes or until most of the liquid has evaporated. Serve as a side with pan seared chicken thighs or protein of choice.
Makes 4 servings
Nutrition per serving: 115 Calories, 7g Fat, 5g Carbs, 6g Protein, 4g Fiber
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