Mess o’ Greens

Prep Time: 20 minutes

Cook Time: 30 minutes

Number of servings: 4

Per Serving 154 calories

Fat 8 g

Carbs 17 g

Protein 7 g


This is the country way to cook greens...sorta. Maybe with a few big-city affectations. If you have any fire cider around, you can use that instead of the plain vinegar.

I like to make up a pot of this and freeze some. Knowing there's something like this already cooked helps me to stay on my low-carb diet. I enjoy greens with some of the Beta Bash squash and sweet potatoes, and whatever cooked meat I happen to have on hand. It's a fast and easy meal.


  • 1 lb kale or other greens
  • 1 large onion
  • 1 tbs olive oil
  • 1 slice DaBecca bacon
  • 5 cloves garlic
  • 1.5 cup beef stock
  • 2 tbs apple cider vinegar
  • 1 tsp salt


  1. Chop the onion, and saute it in the olive oil over medium heat in a big pot or pressure cooker. When the onion begins to caramelize, cut the bacon into little pieces, and add it to the pan, stirring well.
  2. Smash the garlic cloves with a big, flat knife and sprinkle them with the salt. Use the flat of your knife to schmear the bits. The salt will help to make it into a nice paste, and give you more garlic flavor.
  3. When the bacon appears to be crispy, or at least done, add the garlic, give it all a stir. Begin to shove in the kale, and start pouring in the broth. You'll have to put in some, let it cook a bit, add more, until it's all in, and drizzle in the vinegar. Don't worry, it will cook down a lot more than you might think!
  4. If you're using a pressure cooker, it's time to put on the lid and bring it up to pressure, then lower and let it cook for about 15 or 20 minutes. If it's a regular pot, cover it and give it maybe a half hour. Check to see if the stems are as done as you want them.
  5. Since I'm the only one in the house who likes to eat greens, I divide this into one cup portions and freeze them. I like to pull out a chunk of greens, and eat it with a can of tuna or a bit of leftover meat. Yummy!

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