Paleo recipe of the day


Living in the South means there are some seriously good collard greens to be had. They’re slow-cooked in bacon and broth and delicious as a side with BBQ or chicken. I love them but don’t always find collards as easily as I do kale, and as I often buy a big bag of kale at the grocery store, I decided to make a kale version of the classic Southern dish. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 30 minutes

3 slices bacon

1 onion, sliced

3 garlic cloves, minced

10 ounces chopped kale

1 tablespoon honey

2 teaspoons apple cider vinegar

½ cup chicken broth


Freshly ground black pepper

  1. In a medium saucepan over medium-high heat, fry the bacon until crispy, about 5 minutes. Set aside. In the same pan, sauté the onion and garlic together for about 5 minutes, or until the onion becomes slightly translucent.
  2. Add the kale to the pan, and stir well so that it begins to wilt evenly, about 5 minutes. Add the honey, and continue to stir. Pour in the apple cider vinegar.
  3. Pour in the broth, and bring to a simmer. Reduce the heat to low, and cook for about 10 minutes, or until the kale is completely tender. Season with salt and pepper.
  4. Use tongs or a slotted spoon to serve.

VARIATION 1 COLLARD GREENS: For even more fiber, make this recipe with 10 ounces collard greens instead of kale (the cook time should be about the same).

VARIATION 2 SOUTHERN-STYLE GREENS WITH PANCETTA: Make these greens (either kale or collards) with pancetta instead of bacon. Although bacon and pancetta are very similar, pancetta is unsmoked, so if you prefer less of a smoky taste to your pork, try that instead.