As was mentioned in our last newsletter, now is the best time of the year for delicious greens such as kale, collards, dandelion, and mustard greens. The combination of cold nights and longer days make for a particular sweetness in greens that can’t be found other times of the year. Greens are a powerhouse food: in addition to being an excellent source of fiber, greens are chalk full of Vitamins A, C, and K, magnesium, calcium and B vitamins.
The following recipe is an old southern recipe. An interesting side note is that traditionally, greens have been cooked with some amount of fat. Research has now shown that the vitamins in greens are better assimilated when consumed with a small amount of fat! So maybe our ancestors were in on the secret when they added that bacon…
Enjoy!
Ingredients:
1 bunch Kale (Lancinato is best), roughly chopped
1 red onion, sliced
four slices of bacon chopped, or ¼ cup diced salt pork
¼ cup red cooking wine
salt and pepper to taste
In a heavy skillet, cook bacon until mostly done (or, alternately, sauté salt pork until most of the fat is rendered). Add red onion and sauté until soft. Place kale on top of onions, pour wine on top of kale and cover. Reduce heat to low and let steam for 8 minutes. Stir greens, and salt and pepper to taste. Cook longer if you desire a softer texture.