Tonight, we did kind of a Southern dinner and made cornbread and sauteed greens.
For the cornbread, we used a Joy of Cooking recipe. We substituted almond milk for cow’s milk, because my stomach doesn’t get along with cow’s milk.
For the greens, the basic recipe is below. I used two kinds of kale from my garden. I didn’t actually measure the vinegar, I just glugged. Next time, I’ll definitely use less.
- 4 strips bacon, cut in half
- 2 cloves garlic, diced
- 1 Large bunch greens
- 1/2 cup chicken stock
- salt and pepper to taste
- 2 Tablespoons red wine vinegar
Cook the bacon till just crispy on medium heat.
While your bacon is cooking, chop the greens. For large leaves, fold in half and remove the stem by cutting parallel to the stem, between the stem and leaf. Then, stack your leaves, cut down the middle the long way. Stack the halves, and cut down the middle again. Then, chop up the greens across the short side. For smaller leaves, you don’t need the second cut down the middle.
Once the bacon is crispy, remove from the pan, lower the heat and add the garlic to the hot bacon fat. Cook the garlic for a couple of minutes, until just soft and you start to smell lots of yummy garlic.
Once the garlic is ready, add the stock and greens. Stir everything up until most of your greens are coated in liquid. Turn the heat to high,
cover, and let sit for about 5 minutes. Chop up your bacon. Once your greens are g
ood and wilty, remove the lid and season with salt and pepper. Stir occasionally until all liquid has evaporated. Add the vinegar and bacon, and mix everything up. Serve hot.
