Hi! I'm Angela, and I'm The Girl Who Went Paleo. I started this blog to keep myself motivated to eat the right things and work out in order to feel well (and not to look 'good' for others.) Be encouraged, join in on the topics, share some recipes. Sit back and relax and let me tell you about my paleo experience!

Tuesday, November 13, 2012

Greens. Southern Style.

Greens. Southern Style.
To me, growing up in the south meant that there was usually greens and cornbread on every menu in town. It's surprising how that has somewhat gone away now but I guess people just forget what makes a good and healthy meal.

My mother's garden is so much more vibrant than mine. She keeps reminding me "It's been 5 or 6 years that I've been planting and harvesting and working on my soil." Compared to her green bean harvest, I only have about 15 beans and I planted a day before her! Oh well.. my soil sucks and I know it but hey, my eggplants and peppers are abundantly producing so go me.

Back to her garden. She was kind enough to let me have a bag full of fresh cut mustard greens the other day and wanted me to try a recipe she found online and of course I gratuitously accepted her garden veggies and went home and cook them. Let me tell you, there is nothing better than baby mustard greens cooked fresh. Tender and delicious.
Thanks, mom.
1 pound mustard greens, washed and de-veined
1/4 diced white onion
1tsp minced garlic
2 pieces of bacon
1/4cup chicken stock
1tsp olive oil (or coconut oil)
S&P (salt and pepper) to taste
Pinch of red pepper flakes
In a large skillet, pre-heat olive oil over medium low and add the bacon. Cook until crisp and remove from pan, drain on a paper towel and crumble. Set to the side.
While the bacon is draining, add the onion and cook 2-3 minutes and season with salt, pepper and red pepper flakes then add the garlic. Once the onions are soft, add the greens, chicken stock and 3/4 bacon pieces (1/4 will go on top as a crunchy garnish). Stir until the greens have wilted. Once the greens have wilted, cover and reduce heat to low and cook 30-45 minutes until soft. Garnish with remaining bacon pieces and serve hot!
Let me tell you something.. I never was a big fan of greens until the past few years and this is by far the best tasting recipe. Give it a shot.. and if you eat cornbread, smother it in butter and indulge!

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