Nothing quite like a good soul food side dish.
True confession. Growing up I ate next to nothing when it came to green vegetables, an error I've corrected in adulthood, largely with motivation from my lovely wife. Greens, whatever their variety, were certainly on that list, and to be honest my mom rarely bothered with them anyway.
But they are a simple, easy and delicious option to accompany a meat. I made these alongside last week's grilled pork loin recipe and thoroughly enjoyed it. Simple recipe out of another staple Louisiana cook book, River Road Recipes. It's a great starter cookbook for adulthood, as its small and has a TON of different recipes in it, both Louisiana and otherwise.
Greens are something that everybody has their own secret to, and be sure to list yours at the bottom. As this was my first outing with them, I may do some experimenting further down the line.
2-3 bunches fresh greens (mustard, collard, turnip, what have you - these are mustard greens)
1/2 lb bacon, cut into strips (as bacon is typically sold in either 12 or 16-oz amounts, I went with a 12 and just used the whole thing because BACON)
1 large onion, diced
1. Thoroughly wash your greens, stripping as much of the leaves from the thick stalks as you can, and discarding the stalks. If you like smaller bites you can always tear or chop the leaves further.
2. In a large Dutch oven, throw in the greens with the onions and bacon. Cover, and cook over medium-low/medium heat, stirring every so often to combine and mix together. That's it. The bacon will render to provide some fat, and you won't need any extra liquid, as the remaining water from washing the leaves will give you plenty of pot liquor. Serves 6-8 people.