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Braised Mixed Greens with Bacon

2-tbsp olive oil
3-slices bacon, chopped (or pancetta)
1-small onion, chopped
Pinch of dried red pepper flakes
1 1/2 to 2 lbs mixed greens, stemmed and roughly torn (kale, spinach, Swiss chard, collards etc)
1 1/2-cups chicken stock
1-clove garlic, minced
Freshly ground black pepper
3-tbsp toasted pine nuts
2-tbsp balsamic vinegar

In a large heavy saucepan or Dutch oven, heat the oil over high heat
Add the bacon, onion and red pepper flakes
Sauté until the onion is golden, about 5 minutes
Add the mixed greens and toss to coat with the oil
Add the chicken stock and bring to a boil
Cover, reduce the heat to medium low and simmer until leaves are tender, about 10 minutes
Stir in minced garlic
Raise the heat to high and boil, uncovered until the pan is dry
Season with pepper
Mix in the pine nuts and balsamic vinegar

Serves 3 to 4