New This Month

Winter Greens and Bacon

Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.

  • Servings: 4

Photography: SANG AN

Source: Martha Stewart Living, February 2002


  • 4 slices thick-cut bacon, cut into 1/2-inch strips
  • 1 pound kale, ribs removed, leaves torn into 2-inch pieces
  • 1 bunch Swiss chard, ribs removed, leaves torn into 2-inch pieces
  • 3/4 cup water
  • 2 teaspoons apple-cider vinegar
  • Coarse salt and freshly ground pepper


  1. In a large skillet over medium heat, cook bacon until browned, about 5 minutes. Remove with slotted spoon, and set aside. Pour off all but 2 tablespoons rendered fat.

  2. Add greens and water to pan, and bring to a boil. Cover, reduce heat, and simmer until greens are wilted and almost all the water has evaporated, about 8 minutes.

  3. Remove greens from heat. Stir in vinegar, and season with salt and pepper. Toss in bacon. Serve warm.

Cook's Notes

Any combination of kale, chard, or mustard or collard greens works well.

Reviews Add a comment