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

Ingredients

  • 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

Directions

  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

  • MS12126937
    1 NOV, 2013
    Possibly the worst dish I have ever made. It was so awful that I chose to NOT serve it and threw it out.
    Reply
  • MS12126937
    14 SEP, 2013
    One of the worst recipes I ever made. It was so bad in fact that I did not serve the dish after making it.
    Reply
  • MS12126937
    14 SEP, 2013
    This was one of the worst recipes I have ever made. It was so bad, in fact, that I ended up not serving the food. Incredibly disappointing.
    Reply