Kalbas Farms

So I don’t know about you, but cooked greens are the kind of side dish that can either make or [completely] break a dinner.  I’ve had greens that taste like torture–over cooked and bitter.  Let’s not do that, okay!   There is a better way.

In reading through a myriad of recipes on line and experimenting on my own, I’ve discovered a recipe that I think works perfectly, and of course it is absolutely failsafe as it contains the trifecta of delicious ingredients: butter, bacon fat, and  mayonnaise.

Let me give you a basic rundown [keeping in mind I’m not much of a recipe kinda guy].

1. Start with the freshest broccoli greens or collard greens. You’ll need quite a lot to feed a large family.  And… Fresh is absolutely important!  After all, that is what we are all about at Kalbas Farms.  But also, common sense tells us that greens are only properly wilted in hot oil… not because they are days old.
2. Tear out the stems and large central vein that runs down the leaf.  Then role the leaf pieces into a tight roll and finely slice them.  You end up with noodle-width strips of greens a couple of inches long.
3. In the mean time (before you start slicing your greens) place some  bacon slices in a bacon cooker in the microwave.  If you don’t have a bacon cooker, just use a casserole dish with a paper towel over the top.  Cook until bacon is crisp (usually about 10 minutes).  The key, here is you want the drippings.  And… I know, I know… seems to go against the whole idea of “healthy.” But, for Pete’s sake, your eating fresh broccoli greens, give yourself a break!
4. Place the bacon drippings in a pan and heat up.  When the oil is searing hot place a large handful of greens (should cover the bottom of the pan) in the oil. Stir slowly.  They will instantly start to turn bright green.  Let them go less than a minute and then move them to another bowl.  Repeat with a another handful of greens.  Odds are you will need to add a little butter to the pan as you get to the final batches of greens.
5. Now that all are greens are PROPERLY wilted.  Take a generous spoonful of mayonnaise and about an equal portion of Dijon mustard and mix together.  Combine all your wilted greens in the pan with the mayonnaise/Dijon mixture.  Salt and pepper to taste… and even a generous dash of either fresh or dried minced garlic adds a lot of pop.  You can also crumble your bacon over the top, but that isn’t my favorite thing to do (something about the texture of crisp bacon and wilted greens).  I’d much rather add my crisp bacon to a fresh salad–from Kalbas Farms, of course!

I hope you enjoy your greens!  Experiment a little on your own… just don’t skimp on the bacon fat.. wink, wink!