Good thing I have learned lots of ways to use greens, because we got A LOAD of them this week.
The box included swiss chard, collard greens, beets (with greens), turnips (with greens), a bag of mixed cooking greens, a winter squash, shallots, and dried thyme.
I combined the swiss chard and the collard greens in one cooked side dish along with potatoes and a smoked roast my husband had cooked.
They accused me of pandering because I cooked the greens with bacon this time. No crazy spices or fruit, just something I knew they couldn’t resist. I admit it. I was pandering. We have a lot of greens to consume, I wanted to get started without any complaints.
Greens with Bacon & Onions
- 2 slices bacon, cut into half inch slices
- 1/2 c. chopped sweet onion
- 1/2 t. minced garlic
- 1/2 t. thyme
- 2 lbs. greens, stemmed and rinsed
Cook the bacon over medium high heat in a deep pan, like a dutch oven. I used my cast iron chicken frying pan. When the bacon is crispy, set it aside on a paper towel lined plate.
Add the onion to the dutch oven and cook until the onion is browned, then add the garlic and cook until it is fragrant.
Then add the thyme and greens, cover and cook, stirring occasionally until the greens are wilted. I am always shocked at how a huge bundle of greens cooks down to such a small quantity.
I also have to add a funny note about the mixed cooking greens we’ve been getting with our winter CSA. My husband was unpacking them one day and commented that he thought they look like weeds; he is pretty sure he saw something in there that looked like knapweed.
So we have started calling them “mixed weeds” instead of mixed greens. 🙂