Summer Greens
Ingredients
2lb collard greens- frozen
2# Spinach
2Lb basil
2Lb Kale
1 1/2 C Rice wine vinegar
¾ C- Brown sugar
¼ C- Minced garlic
½ C- Minced onion
1Lb - Bacon
2Tbs Red pepper flakes
Salt and pepper
- Tools
Measuring utensils
Cutting board
Large rondo (medium walled pot with wide base.
Knife
Method
- Wash all fresh greens and drain the frozen collards. You may use fresh collards if you like, I like the frozen because they are clean and you don’t lose volume.
- Slice the bacon into 1/4’’ strips in pan on medium low heat, render bacon until crispy and remove with a slotted spoon.
- Add onions, garlic and pepper flakes. Return to medium high heat and add drained collards.
- Allow to cook for a few minutes, bringing the fat back up to temperature. Add remaining greens and sauté until wilted and cooked, add in rice wine vinegar and allow to evaporate, (you’ll smell it).
- Reduce heat, season with salt and pepper and enjoy.