Recipe By Chef Jim Coleman
If you love sautéed greens, you have to give this recipe a try. Avoid overcooking, and throw plenty of garlic into the pan.
- Two 1-pound bags of baby spinach, cleaned and stemmed
- One 1-pound bunch green kale, cleaned and stemmed
- 2 slices of turkey bacon, chopped
- 2 teaspoon olive oil
- ½ medium onion chopped
- 4 garlic cloves, thinly sliced
- ½ cup 99% fat free chicken broth
- 1 teaspoon rice wine vinegar
- kosher salt and freshly ground black pepper
- hot sauce to taste
- 1. Bring a large pot of salted water to a boil. Add the kale and boil for seven minutes. Drain well and let cool. Coarsely chop and set aside. Then toss with the baby spinach.
- 2. Cook the turkey bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the onion and the garlic to the drippings in the skillet and cook, stirring frequently, until softened, about 5 minutes. Stir in the greens and toss well. Add the broth, cover and cook until the greens are tender, about 5 minutes.
- 3. Add the vinegar, toss to combine, and season with salt and pepper to taste. Transfer to a platter, top the greens with the bacon pieces, and serve at once.