• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Mustard greens

  2. 1 lb 454g / 16oz Turnip greens

  3. (or any combination of greens/ such as

  4. Kale or dandelion)

  5. 2 Bacon diced

  6. 1 Hot red pepper - seeded, minced (small)

  7. 1/4 tspn crushed red pepper flakes

  8. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Wash the greens well. Cut off and discard the tough stems; slice or coarsely chop the greens.

  2. Cook the bacon in a large saucepan or Dutch oven over medium-high heat until crisp. Add the greens to the drippings and bacon bits; toss to mix.

  3. Add 2 cups water, the hot pepper, and salt; bring to a boil. Cover and simmer over low heat until the greens are wilted and tender, about 30 to 40 minutes. Uncover and cook 5 minutes more.

  4. This recipe yields 6 servings. Serving size: 1/2 cup.

  5. Exchanges Per Serving: 2 Vegetable, 1 Fat.

  6. Nutrition Facts: Calories 62; Calories from Fat 42; Fat 5g; Saturated Fat 2g; Cholesterol 5mg; Sodium 465mg; Carbohydrates 4g; Dietary Fiber 2g; Sugars 0g; Protein 3g.


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