BACON BUTTERED GREENS
Serves: 4-6 | Prep time: 10-15 mins | Cook time: 45 mins
These bacon buttered greens are as good as they sound… but then again what wouldn’t taste good with bacon on it?
Fortunately, the recipe makes more bacon butter than you’ll need for your greens. Your future self will thank you when at a moment’s notice you can whip some out to serve with veges, a steak or even your breakfast egg on toast. It keeps for a few days in the fridge or in the freezer for a couple of months.
Recipe and images courtesy of Alana Lowes.
8 rashers of streaky bacon
150g salted butter, softened
1 garlic clove, finely chopped
¼ tsp cracked black pepper
400g of kale leaves or a mix of kale leaves and spinach
Zest and juice of 1 lemon
Preheat the grill to medium-high heat. Cook the bacon under the grill until really crisp, turning if needed. Remove and set aside to cool.
Place the cooled bacon in a food processor and process until finely chopped. Remove 1 tbsp of the bacon and reserve to sprinkle later. Add the butter, garlic and black pepper to the bacon and give it another process until combined. Transfer to a dish or roll the bacon butter into plastic wrap and place it in the fridge until required.
Use a pot steamer or steam oven to lightly cook the greens under just tender. Drain well. Put the hot cooked greens into a bowl and top with a generous dollop bacon butter and the lemon zest and juice. Toss to coat as the bacon butter melts.
To serve, place the greens on platter or serving bowl. Sprinkle with the reserved bacon.
*Any remaining butter can be kept in the fridge for up to 3 days or in the freezer for 2 months. It’s delicious on any cooked vegetables, especially mashed potatoes, on top of steak or spread it on toast topped with an egg.