It's time for me to put down the tape gun, step away from the boxes and leave the bubble wrap.
I've been up to my eyeballs in moving preparations. This move is an exciting new chapter, but man, oh man, I forgot how much work it takes to move. Last time we moved, it was much more dramatic...leaving DC for a new state, leaving work for SPH to begin business school and packing while pregnant with G. I think I somewhat fooled myself into thinking that this move would be a piece of cake compared to Move 2006, but cake never tasted so complicated.
When life gets complicated, cooking can soothe my soul. This recipe is the antithesis to complicated. It is simple and simply delicious. I used it on the remnants of our collard greens we grew this spring (they are flowering and will not last long in the heat), but feel free to use kale, mustard greens or any ole' green you have on hand.
Side note: I was firmly in the "greens-aren't-my-favorite-food" camp until I came up with this recipe. You need to try them too, as collards, kale and greens are about the most nutrient dense food you can eat.
Side note to my vegetarian friends: This recipe uses a mere 2 slices of bacon, but if you don't eat meat, add 2 teaspoons of oil to saute and onion and garlic and add a few dashes of paprika for a smokey flavor profile.
2 slices bacon, sliced thin
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon apple cider vinegar
1 pound collards or kale, stems removed, and sliced thin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup water
In a medium stock pot over medium high heat, cook the bacon until crisp. Remove from pan. Drain all but a teaspoon or two of the bacon grease.
Return the pot to the stove and add onion and garlic. Cook for 5-6 minutes, or until the onion begins to brown a bit. Add the vinegar and deglaze the pan (scrape the bottom to loosen all those tasty brown bits).
Add the greens, salt and pepper and saute until they begin to wilt a bit, about 3-4 minutes. Add the water, stir well to make sure no greens are "stuck" to the bottom of the pot, add the bacon to the pot and close the lid. Reduce heat to low and simmer for 5-10 minutes.
Check your greens. You want the greens to be completely wilted and limp, and for all the water to have evaporated. If you need to, add a 1/2 cup more water and simmer longer. Repeat if necessary until water is evaporated and the greens are fully wilted.