Collard Greens with Bacon, Carrots, and Turnips

The other day I went shopping when I hungry. I know, you guys. I KNOW. Among other things, I ended up with what now seems like a 12-pound bad of organic fresh chopped collard greens. First, hit up Twitter:

A few people sent links and most of them would have required an extra trip to the store and since I’m solo parenting this week, the thought of taking both kids back to the store was on par with licking Robin Williams’ forearms.

Then Tricia sent me this one. I had turnips! And carrots! And bacon! I didn’t follow it exactly but it was the inspiration for mine and I always give credit. I love turnips but I also know a lot of people don’t. Use parsnips, potatoes, whatever you have on hand. This was super easy even though you have to have three burners going at once!

Collard Greens with Bacon, Carrots, and Turnips

What you need:

two big handfuls of chopped, washed collard greens

1/2 c. liquid. I use beef broth because as Alton Brown says, “water doesn’t bring any flavor to the party”

2 carrots, peeled and chopped (I used baby carrots because it was I had.)

1 large turnip, peeled and chopped

4 strips of bacon, diced

salt and pepper to taste

What you do:

1) Dice carrots and turnips into small squares:

2) Boil a pot of water and put in carrots and turnips. Cook for 8-10 minutes or until soft.

3) While this is boiling, put the collars in a large pot, pour broth over and cook on low until wilted

4) In a large frying pan, cook the bacon pieces until crispy. Do not drain.

5) Add in collards using a straining spoon to shake off excess liquid if there’s stillsome left in the pot. Cook for 2-3 minutes

6) Strain carrots and turnips. Add to mixture and cook for an additional 2-3 minutes.

7) Serve:

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