I’m finding some nice local greens in the grocery right now, kale, mustard greens, collard and chard. It’s February and the other veggies are grown somewhere else. Remember the frozen food section can be your friend for the seasonal veggies you cant find.

Tonight I decided on this local grown kale and like to cook it retaining most of the nutrients. This method works for other greens I have tried and is easy to do.

Yes it will fit in the pan.

First cook 1 piece of bacon and add 1/4 cup chopped onion and soften, add a pinch of salt, pepper flakes and 1 large clove of chopped garlic. Add 1 cup of water with a chicken bouillon cube (heated in microwave). Bring to a boil and start adding the washed kale.

Pull the kale off each side of the leaf and tear into about 2″ pieces, leaving the stem bare. Continue to turn and cook for about 30 minutes until reduced. Taste a few pieces and add salt, hot sauce or vinegar to taste. It got a little dry so I added about 1/2 cup beer.

Serve as a side and use leftovers for more dishes during the week (soup). You can omit the bacon, you just need something to sautee the onions and garlic (like olive oil and butter).

Leftovers Round 1: Makes a good omelet using sauteed onion, bell pepper, chopped kale and a piece of the leftover bacon. Add some cheese and roll it up.

Leftovers Round 2: I had about 1 cup kale left and found a jar of Holland-style onions (cooked pearl onions). Sauteed about 6 of the onions in some EVO and added the leftover kale. Then added a few tablespoons of the onion juice from the jar and a teaspoon of feta cheese.

Made a grilled cheese with chedder, pepper jack, and some mayonnaise on the outside. It was a very tasty combination.