Thursday, May 3, 2012

Greens and Bacon

Since I decided to cut my juicing short, I had a lot of extra fruits and vegetables stockpiled. This is a combination of several types of greens.

I cooked some bacon and then added some garlic and cider vinegar. Then I added the greens. The red ones are from some beets that I cut off. Then I added some kale and turnip greens. The fat from the bacon coated the greens and added a saltiness to the natural bitterness of the greens. Not surprisingly, the beet greens brought a sweetness to the party. My only suggestion is to rinse the greens thoroughly before starting. It isn't any fun getting some sandy grit in one of your bites. 

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