Collard Greens and Bacon

Winter. The season for sturdy greens, as I've learned through my new Farm Fresh to You produce box, which arrives every other week. But, what to do with them? Greens are delicious prepared simply, with a little something for flavor accent. Collard greens pair perfectly with bacon, this is nothing new. But serving them as an entree with brown rice, that was new for me; the perfect, winter, stay at home lunch. I can hardly wait for my next delivery!

Collard Greens & Bacon
makes 6 cups

1 bunch organic collard greens

2 slices bacon, chopped

4 cups water
1 teaspoon sea salt

1. With a knife, remove the tough stem from each leaf by slicing down each side of the stem; discard. Chop leaves coarsely.

2. Bring 4 cups water to a boil in a large soup pot or sauce pan. Add salt then greens and simmer for 15 minutes. Reserve three or four tablespoons of cooking water and then drain the greens.

3. Cook bacon in large frying pan until almost crisp, about 5 minutes. Add cooked greens and three tablespoons of reserved cooking water. Cover and simmer on medium-low heat for 10 – 15 minutes, adding additional cooking water if the greens dry out prematurely. Serve as a main dish with brown rice, a drizzle of nice quality olive oil and a few grains of fleur de sel.

Kitchen Coach Tips

• The best way to remove dirt from winter greens like collards, kale and spinach is to immerse the greens in a large bowl of water. Jiggle them around a little bit then lift the greens out of the water to leave the dirt in the bottom of the bowl.
• Collards are milder than kale but take longer to cook. If you are cooking kale, chard or spinach, omit the “boiling in water” step and proceed directly to the sautee (step 3 of this recipe), simply adding a tablespoon or two of fresh water to the greens.

Overnight Steel-Cut Oatmeal

Steel cut oatmeal sounds like a good idea until you realize you don't have 40 extra minutes to watch oats boil in the morning. Food & Wine to the rescue, with their "Overnight Oatmeal" recipe that ran in the December 2008 issue. Against all odds, Susan and I managed to follow the recipe late on NYE, and enjoyed the delicious (and quick!) results the next morning.

Overnight Steel-Cut Oatmeal
makes 6 servings

1 ½ cups steel-cut oats
6 cups water
½ teaspoon sea salt

For serving: dried fruit, agave nectar or maple syrup, toasted nuts, almond milk

1. Boil the oats, water and salt for 1 minute in a large saucepan. Cover and let stand overnight at room temperature.

2. The next morning, uncover the pan and place on stovetop, medium heat. Stir the oats with a wooden spoon as you warm and cook them for about 10 minutes. Top with your choice of dried fruit, nuts, natural sweeteners and milk of choice. Enjoy!

Kitchen Coach Tips

• Cooked oatmeal keeps wonderfully in the fridge for up to a week. Store leftovers in glass or ceramic serving bowls that can go in the microwave for added convenience. (I try to minimize microwaving in plastic containers.)
• Add seasonings to the cooking water for variety. Try a teaspoon of ground coriander, cardamom or cinnamon.