Bacon and Greens over Polenta

Greens and bacon over polenta with swiss chard and radish greens

Greens. Swiss chard, kale, collard, mustard, beet, radish - whatever your fancy, they are delicious and nutritious. Greens are rich in minerals (iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects.


In short, you should eat them. A lot.

This recipe is quick, healthy, and yummy and a great way to use up your greens. It's also very versatile so use whatever greens you have on hand and feel free to toss in beans, or mushrooms, or spice it up with a dash of hot sauce at the end.

2 ounces bacon or pancetta, cut into 1/4-inch pieces
2 tablespoons minced garlic or garlic scapes
1/2 cup of chopped onion
1 1/2 cups chicken broth
8 cups coarsely chopped fresh greens (swiss chard, kale, mustard, collard, radish, beet)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Polenta or brown rice
Parmesan to taste
Vinegar or hot sauce to taste.

Cook bacon in a large skillet (we like cast iron) over medium heat until crisp (about 10 minutes). Remove from pan.

Add onions and garlic to drippings in pan; sauté until soft. If you're adding in mushrooms or anything else that is better when sauteed, add now. 

Add broth; bring to a boil. (Add beans here if using)

Cook until mixture is reduced (about 5 minutes).

Add greens, salt, and pepper, tossing to coat. Cover, reduce heat, and simmer until greens are tender (3-10 minutes).

Add a dash or two of vinegar or hot sauce. Serve over polenta or rice. Top with parmesan.