Tuesday, July 26, 2011

Smokey Vinegared Greens

As summer comes on strong, the winter greens are still arriving weekly in my Community Supported Agriculture box of produce each week.  I'm becoming a professional at adding hearty healthy greens to other recipes, boosting the nutrition of the dish as well as using up all this great produce.

This dish was made to compliment the Summer Pork Roast with Stone Fruit and it did exactly that.  Smokey richness from the bacon is a classic addition to greens, the vinegar added a brightness which woke up the fruit flavors which had been mellowed from cooking for hours.

The two together make a really colorful and delicious meal.


Smokey Vinegared Greens
(serves 6 as side dish)

4 slices best quality smoked Bacon
3 bunches of Winter Greens (kale, collards, chard)
Salt to taste*
White Pepper to taste
3 Tablespoons Cider vinegar

Cut the bacon into 1/8" bits and brown over medium heat in a large dutch oven.

Wash the greens, de-stem them and cut into 1 1/2" squares (or ribbons, your preference).

When the bacon is browned, remove it from the pan with a slotted spoon, set aside.  Remove all but 2 Tablespoons of the bacon fat from the dutch oven.

Add the greens to the pan.  Toss to coat them in the hot oil.  Lower the heat to just below medium.  Put a lid on the pot and cook until the greens are to your desired tenderness (I like them with a little chew to them, others like completely tender).  This will take between 5 and 15 minutes.

Add the vinegar and mix to combine flavors.  Add the bacon and a little white pepper.  Taste and and THEN add salt if necessary or more vinegar if you want more brightness.

Serve with any roasted meat, but even better with that summer pork roast!

*Note: Bacon can have no salt or a lot of salt.... so please, wait until the end of cooking, taste the dish and THEN add salt if needed.

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