CEiMB: Short-Cut Greens

30 Jun


I’m going to go ahead and admit right off the bat that this post is a total cheat. I have posted about this recipe before, on my old blog, but since I have made the recipe several times since then, I thought I would post it again. Ellie Krieger originally calls for collard greens in this recipe, and I’ve also used kale, but this time I used turnip greens. I’ve made them with bacon, with Canadian bacon, and with ham from the deli. I’ve even made them meatless. It’s an incredibly versatile recipe that can be adapted to whichever ingredients you have on hand or prefer. Basically, it’s a delicious way to get a healthy dose of green vegetables and therefore definitely worth repeating.

To see the Chicken Pepian that the rest of the CEiMBistas are cooking this week, head over to Yoshimi Vs. Motherhood and check out Bri’s delicious blog. I wish I could have cooked along with the group this week because that chicken looks awesome, but unfortunately without a food processor or high quality blender, I didn’t see that working out too well here. I plan on digging out my food processor this weekend though so hopefully I can make that dish very soon!

Short-Cut Greens
1 pound greens of your choice
2 ounces Canadian bacon, ham, or bacon, chopped into small pieces
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 – 1/4 teaspoon crushed red pepper flakes
3/4 cup no salt added broth, chicken or vegetable
salt and pepper to taste

You can find cleaned and greens in a bag in your produce department which are ready to be cooked, or you can buy it whole in bunches. If you buy it in a bunch you will need to remove the stems and center ribs from the greens and discard. Then, cut the leaves into 1/2-inch strips.

Preheat a large skillet and cook the ham or bacon for 2-5 minutes, until crispy. Remove the meat from the pan and set aside. This step may be omitted if you are making vegetarian greens.

Add the oil and onion to the hot pan and cook until onions have softened, about 2 minutes. Add the greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes.

Add the chopped bacon or ham to the pan, if using, and season with salt and pepper to taste.

4 servings, approximately 1/2 cup each
From Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life,” p. 256
Nutrition Information based on using turnip greens, 2 ounces smoked ham, and chicken broth:

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3 Responses to “CEiMB: Short-Cut Greens”

  1. Kayte June 30, 2011 at 7:50 pm #

    I won’t lie to you, those greens look gross…lol. I am not a fan of cooked greens…don’t worry, I think all chocolate looks gross also and no one else agrees with me. I am happy that you like them, and am certain that all cooked greens-loving people will be marking this recipe. That said, I hope you dig out your food processor because the Chicken Pepian was really good!

  2. bakingbluefinger July 1, 2011 at 4:36 am #

    Can you believe I never made this recipe? It sounds interesting with the maple syrup and I have a big can of it standing around….
    Don’t listen to anything Kayte says by the way, who in their right minds would say chocolate looks gross?? ;)

  3. Joanne July 1, 2011 at 8:31 am #

    I love greens. My favorite green to eat this way is Escarole. It’s so good. Great dish!

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