Happy New Year! Being from the South, it’s pretty much required that I eat black eye peas, collard greens and pork today. This year, I wanted to start things out right by doing a meal that made me feel a little better about what I have been shoveling into my mouth all last year. I chose a lean cut pork loin, laced the black eye peas with less starchie veggies, and made my greens with as little added fat as I could use. But this is a celebration so for a little indulgence I topped the greens with just a pinch of crunchy, salty bacon and a seductive drizzle of balsamic glaze.
Greens with bacon bits and balsamic glaze
4 strips of bacon
1 small diced Onion
Clove of Garlic, diced
1 lb. prepared mixed greens
2 cups water
Low sodium ham, chicken or vegetable base
2 tbsp white Vinegar
In a pot large enough to cook greens, fry 4 strips of bacon until crispy. If you prefer you can bake the bacon and drain grease into pot as well. Remove the bacon and set aside top dice later. Lightly sauté onion and garlic. You will not need to add any more fat unless your not worried about such things. Add prepared greens in handfuls, stirring occasionally to keep the greens from scorching. Once greens have wilted down, lower the heat and add 1-2 cups of water and 2 tbsp of low sodium base (or you can just use 1-2 cups of stock). The liquid should just cover the greens. Season to taste with salt and pepper, paprika, and chili flakes. Simmer covered 30-45 minutes until greens are nice and tender. Add vinegar and remove from heat.
To serve, transfer greens with slotted spoon into serving dish. Drizzle balsamic glaze and garnish with bacon bits.
If you are fabulous and have the time, you can make your own balsamic glaze. If you are lazy or the smell of balsamic vinegar reducing just makes you feel a certain kinda wrong, you can cheat like I did and buy a ready to use glaze from like Modenaceti, which many stores now carry.
The greens will still be a delicious vegetarian dish, just simmer with veggie base and omit the bacon.