Kale and Mustard Greens With Bacon
Bacon adds flavor to these delicious mixed greens.
Ingredients
- 1 pound kale
- 1 pound mustard greens
- 8 strips bacon, diced
- 1 large onion, chopped
- ½ tsp freshly ground black pepper
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 2 tbsp apple cider vinegar
- 1 tsp granulated sugar
- ½ tsp crushed red pepper, or to taste
- Kosher salt, to taste
Recommended Equipment
Instructions
- Rinse the greens a few times in cold water until you feel sure there is no grit left clinging to the leaves. Cut out the thick stems and discard them. Chop the greens and set aside.1 pound kale | 1 pound mustard greens
- In a large Dutch oven or saucepan over medium heat, fry the diced bacon. Cook, stirring, until the fat is rendered and begins to crisp. Add the chopped onion and black pepper to the pan and continue cooking for about 5 to 6 minutes, or until the onion is lightly browned.8 strips bacon | 1 large onion | 1/2 tsp freshly ground black pepper
- Add the garlic and cook, stirring, for 1 minute longer. Add the chicken broth and bring to a boil.3 cloves garlic | 1 cup low sodium chicken broth
- Add the chopped greens a little at a time, adding more as they wilt down into the broth. When all of the kale and mustard greens are in the pan, add the vinegar, sugar, and crushed red pepper.2 tbsp apple cider vinegar | 1 tsp granulated sugar | 1/2 tsp crushed red pepper
- Cover, reduce heat, and simmer for about 1 hour, or until very tender.
- Season with salt, to taste.Kosher salt
Nutrition
Calories: 188kcalCarbohydrates: 11gProtein: 9gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 20mgSodium: 399mgPotassium: 668mgFiber: 6gSugar: 4gVitamin A: 9900IUVitamin C: 126mgCalcium: 291mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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