Last Friday, with the temptation of Thai takeout dangling over my head, I opted to be economical and imaginative with little more than bacon, collard greens, and tomatoes. The pantry was stocked with dry pasta, frozen brown rice, and prepared millet, and while I deliberated pasta with greens, I decided to make bacon-flecked wilted collards, served on a bed of creamy millet the same way a Southern restaurant might offer greens with grits.
I felt healthfully satisfied at the end of dinner, and the vegetable crisper was looking tidier. What imaginative dish would you have come up with using the same ingredients? To see how this meal came together, read more.
2 tablespoons canola oil
1 slice thick-cut bacon, diced
1 cup grape tomatoes, halved
1 small bunch collard greens, roughly chopped
1 cup chicken stock, homemade or store-bought
Salt and freshly ground pepper
Millet or rice, for serving
- Heat canola oil in a large pot over medium heat; add the bacon and cook until the fat has mostly rendered and it begins to crisp, about 4 minutes.
- Add the grape tomatoes and collard greens to the pan and sauté until leaves turn bright green and begin to show signs of wilting, about 5 minutes.
- Add the chicken stock and reduce heat to medium low; cover and let simmer for 20-30 minutes, or until leaves are completely wilted and have turned dark green in color. Season to taste with salt and pepper. Serve atop a bed of millet or rice.
- Main Dishes
- North American