Ass Kickin’ Greens

Kale, Collard GreensYeah, we’re continuing on the vegetable train here, although this does have bacon in it. (Who doesn’t absolutely love bacon?) I became a “greens” fan after I started going to New Orleans on business during the 70’s and 80’s. I love the stuff. This recipe calls for collard greens and kale, but there are any number of “greens” that work here…like escarole, swiss chard, mustard greens, beet greens and dandelion. So, I will continue with my mantra: Have at it. Don’t let my recipes limit your imagination. Remember, as you cook greens they shrink. It may sound like I’m calling for a lot of greens, but trust me on this one.


2 tbsp. olive oil

6 slices maple or apple cider (absolutely yummy) bacon (cooked)

1 sweet yellow onion, chopped

5 cloves garlic, minced

Sea salt to taste

2 tbsp malt or apple cider vinegar

1 tbsp hot red pepper flakes

1 bunch of fresh collard greens (no stems), torn or cut into 2″ pieces

1 bunch of fresh kale (no stems), torn or cut into 2″ pieces

1/2 cup chicken stock


Cook the bacon until crispy, put between paper towels, cool, and break into pieces. Set aside.

For this recipe, I like to use a wok because it can accommodate the “greens,” which start out looking like a huge pile. So, put the olive oil, garlic, onions and a pinch of salt in the wok and cook for about 3-4 minutes until the oil is infused and the onions are translucent.

Then, toss in the malt or apple cider vinegar along with the kale and collard greens.  Again, this will look like a huge pile. Carefully toss this together, and add 1/4 cup of the chicken stock. From here, I’m not going to tell you how long you have to cook the greens. It’s the kind of thing you have to watch. You want to cook until it is wilted, not watery. You may need another 1/4 cup of stock (or maybe even more depending on your taste), but I like mine less watery and more crispy.

At the end, toss in the red pepper flakes and the bacon. Toss it with the greens and serve. This is an especially good side dish when served with Jambalaya or any other kind of Cajun food. Trust me. Those recipes are coming soon.

Here’s a tip: They’re awesome heated over the next day, especially if you toss them with some Tabasco Sauce.





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