Salt and freshly ground black pepper, plus 2 tso salt and 2 tsp pepper
1 large bunch collard greens, soaked in cold water, rinsed, drained
1 large bunch mustard greens, soaked in cold water, rinsed, drained
1/2 cup olive oil
4 tbsp chopped garlic
4 strips bacon, cooked to a crisp, drained, and crumbled
1/4 cup vinegar
3 tbsp sugar
1) Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil.
2) Meanwhile, chop all greens into medium pieces.
3) Place all greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. This will blanche the greens.
4) Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper and continue to cook for another 10-15 minutes. Top with crumbled bacon and serve.
PROTEIN: 4 g
FAT: 28 g
CARBS: 12 g