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Braised Greens with Carrots
An updated version of the traditional recipe for Southern Greens
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4 slices organic bacon, diced
2 tablespoons reserved bacon fat
½ cup sliced Our World Organics Yellow Onions
1 cup Our World Organics Carrots, shredded
1 teaspoon minced garlic
8 to 10 cups organic greens such as mustard, collard or Swiss chard, cleaned and cut into 3 to 4-inch pieces
1 cup chicken broth
1 teaspoon sugar
½ teaspoon dried red pepper flakes, if desired
2 teaspoons white balsamic or white vinegar
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Directions:
1. Cook bacon in very large skillet or Dutch oven until crisp. Remove bacon from pan and reserve 2 tablespoons fat.
2. Sauté onion, carrots, and garlic in reserved bacon fat for 2 minutes. Gradually stir in greens, sautéing until they wilt.
3. Combine chicken broth and sugar. Add to greens in pan. Bring to a boil; reduce heat and cover. Braise over low heat for 30 to 45 minutes or until greens are tender. Add additional chicken stock or water if necessary.
4. Stir in red pepper flakes and vinegar. Add cooked bacon. Refrigerate any leftovers.
Yield:
4 (1/2-cup) servings
Each serving provides 2⅓ cups of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
164 (57% calories from fat)
Fat:
10 g
Saturated Fat:
4 g
Trans Fat:
0.1 g
Cholesterol:
15 mg
Total Carbohydrate:
12 g
Dietary Fiber:
5 g
Protein:
7.5 g
Sodium:
251 mg
% Daily Value: Vitamin A 329%, Vitamin C 135%, Calcium 13%, Iron 11%
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