Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.

Martha Stewart Living, February 2002

Gallery

Credit: SANG AN

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement

Reviews (3)

Rating: Unrated
11/01/2013
Possibly the worst dish I have ever made. It was so awful that I chose to NOT serve it and threw it out.
Rating: Unrated
09/14/2013
One of the worst recipes I ever made. It was so bad in fact that I did not serve the dish after making it.
Rating: Unrated
09/14/2013
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.
Advertisement