Kale, Swiss chard and collard greens are in season virtually everywhere. They are so good for you, and especially tasty when prepared southern-style with honey. Try some from your local farmers’ market.
Yield: 8 to 10 servings
3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced
2 cups chicken stock
1/3 cup cider vinegar
2 tablespoons honey
1 bunch collard greens, ribs removed
1 bunch kale, ribs removed
1 bunch Swiss chard, ribs removed
Salt and freshly ground black pepper
In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add honey and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
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