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tender greens with a clean citrus tang
Servings: 4
  • 3 strips   Bacon, cut into lardons
  • 1   Onion (sweet), chopped
  • 2-3 cloves   Garlic, crushed or diced
  • 1   Lemon, zested and juiced
  • ¼ tsp   Red Pepper Flakes
  • 2 lbs   Greens, stemmed and sliced or chopped
  • 2 Cups   Broth (any)
  • Salt & Pepper, to taste
  1. In a large pot, cook lardons over medium-high heat, until crisp.
  2. Set bacon aside, keeping the fat in the pot.
  3. Add onion to pan and sauté until tender (about 5 minutes).
  4. Use extra oil, if needed.
  5. Add garlic, lemon zest (not juice), and red pepper flakes.
  6. Sauté until fragrant (1-2 minutes).
  7. Add greens and stir, carefully, to combine with the other ingredients.
  8. As they cook, the greens will begin to wilt, making more room in the pot.
  9. Add broth and bring to a boil, stirring occasionally.
  10. Once it boils, reduce heat and cover.
  11. Simmer until greens are tender (about 45 minutes).
  12. Uncover and add bacon pieces.
  13. Cook on medium-high for a few minutes to reduce liquid.
  14. Remove from heat.
  15. Season to taste with lemon juice, salt, and pepper.