Recipes Ingredients Meat & Poultry Pork Recipes Winter Greens and Bacon 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: SANG AN Servings: 4 Serve this alongside our Crisp Mustard-Glazed Chicken Breasts. Ingredients 4 slices thick-cut bacon, cut into ½-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 ¾ cup water 2 teaspoons apple-cider vinegar Coarse salt and freshly ground pepper Directions 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. 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. Rate it Print