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Easy Winter Greens Recipe with Bacon and Feta

It's easy to eat your dark leafy greens when they're incredibly savory and delicious.


  • 1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
  • 2 ounces of the best, thickest center-cut bacon you can find
  • 2 large cloves garlic, crushed
  • 1/4 cup chicken or vegetable stock (for long-cooking greens only)
  • 2 Tablespoons apple cider vinegar
  • 2 ounces feta cheese
  • Salt and pepper


  • Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.
  • Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.
  • If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.
  • Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.
  • Place the greens in a bowl, crumble the feta cheese overtop, and serve.
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