I came across this on a local Weston A. Price list, just when I was at the end of my rope trying to think of easy ways to get dark green leafy vegetables into my family's diet. It calls for Swiss chard, but I use collards; I think Swiss chard is plenty palatable without all the fuss! I love it, because it tastes like corned beef and cabbage, which I try to avoid. All the taste, without the nitrites! (I just read somewhere that nitrates/nitrites are not to be feared; I will keep my ear to the track on that one.... Though Mark's Daily Apple seems to cover it -- still fear them.)
Cooked 4 slices nitrate/nitrite free bacon.
Add a clove of crushed garlic for a minute.
In a separate pan, heat 1-2 Tbsp. butter [I used olive oil] and add in a bunch of chopped up swiss chard / collard greens (minus the thick stems).
When that starts to wilt, add the bacon mix, fat and all, in with the chard. Put a lid on it for a few minutes.
compromising health for sanity (how i can do better with this one):
- none
Cooked 4 slices nitrate/nitrite free bacon.
Add a clove of crushed garlic for a minute.
In a separate pan, heat 1-2 Tbsp. butter [I used olive oil] and add in a bunch of chopped up swiss chard / collard greens (minus the thick stems).
When that starts to wilt, add the bacon mix, fat and all, in with the chard. Put a lid on it for a few minutes.
compromising health for sanity (how i can do better with this one):
- none
.
and 
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