{"id":9859,"date":"2020-02-18T05:00:24","date_gmt":"2020-02-18T13:00:24","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=9859"},"modified":"2022-08-25T11:59:42","modified_gmt":"2022-08-25T18:59:42","slug":"smothered-greens","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/smothered-greens\/","title":{"rendered":"Easy Bacon and Onion Smothered Greens"},"content":{"rendered":"\n

Easy recipe from smothered greens cooked with bacon and onions.<\/p>\n\n\n\n

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Confession time: I hated greens as a kid but I love them now. My Dad grew Swiss chard and I would do anything to avoid eating it. Now I like all kinds of greens: dandelion, collard, mustard, chard, beet and turnips. Especially when you cook them with bacon and onions.<\/p>\n\n\n\n

If you find greens a bit too bitter, this is a great way to serve them. The fat and salt in the bacon, hint of sweetness and caramelized onions help counterbalance the innate bitterness of the greens. <\/p>\n\n\n\n

Feel free to use your favorite type of sturdy greens to make this: turnip, mustard, collard, beet, dandelion etc. <\/p>\n\n\n\n

You can also use any kind of bacon: pork, turkey, beef or even tempeh. You might want to add a little olive oil if your bacon is not very fatty. <\/p>\n\n\n\n

One word of warning if you have never cooked with greens before - they will shrink! You will start with a pot full of green leaves and end up with about a third of a pot of cooked greens.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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