Greens are one of those veggies that are SO good for us, but often take a long time to cook. This is a recipe that turns them into a side dish that can be prepared in under 20 minutes. Thus, they can be eaten any night of the week. The hint of turkey bacon and loads of garlic and onions make them taste like they've been simmering for hours. I serve them alongside roast chicken and mashed sweet potatoes for a perfect fall dinner.
1 bunch collard greens, turnip greens or kale rinsed well and hard stems removed and chopped into bite-size pieces
1/2 tbsp kosher salt
1 tsp olive oil
3 slices turkey bacon, chopped into bite size pieces
1 c finely diced onion
3 cloves chopped garlic
1/2 cup chicken broth
Season a large pot of boiling water with salt and add greens. Boil greens for 7 minutes; drain. Meanwhile, heat the olive oil over medium-high heat and add the bacon. Sautee until light brown and crispy. Add the onion and sautee until tender. Add the garlic and cook another minute. Stir in the drained greens, the chicken broth and season with the black pepper. Cover and simmer 10 minutes.