These greens are so damn good!

You need about 10 to 12 oz of greens. Use braising greens like Kale, Collards, Mustard, or any of your choice. I wash, de-rib and de-stem. Then chop. The measurement is after all the cleaning and trimming is done.

I used

Collards

Lacinato Kale

Swiss Chard

Half purple onion sliced

a splash of white wine

1/4 Cup Olive Oil

1/4 Cup Veggie Bacon Bits

1-2 Tablespoons Butter (if desired)

In a large saute pan I add 1/4 cup olive oil and 1/4 cup veggie bacon bits and butter.  Frontier makes one called Bac’Uns and McCormick makes one called Bac’n Pieces.

I heat very low to let the oil and veggie bacon bit flavors meld together – about 5 to 10 minutes.  you could even heat then let it sit off the heat to infuse more.

Turn flame up and start to saute the onion about 5 min.  Toss in a little white wine to deglaze bits then throw in greens and saute covered for about 10 to 30 minutes depending on the type of greens you use.  Some are tougher than others like collards and kale.  Make sure their wilted stirring and tasting in between.

You can dish them up and top with some Chow Chow.  I LOVE Paul Virant’s Jar Sessions Sweet Chow Chow!

Add ins if you like to experiment.

• Old Bay seasoning
• Apple Cider Vinegar
• Jalapeno peppers
• Soy sauce
• Smoked Paprika
• Tomatoes

NOTE:  obviously if your making a small batch for 1 or 2 people use less oil and bacon bits and onion to taste.