Making Greens in Seattle

What to eat on a dreary day in Seattle? As I search my garden for inspiration, I notice that my collards and broccoli leaves have grown back since my last harvest and I decide the answer is greens. I know that greens are not your typical Seattle dish, but my family roots are from South Carolina and Florida and I love Southern food. Plus, I get to showcase the bacon that I made last week. I often improvise in the kitchen two or three times before I create a recipe, so this is not really a “step by step” for making greens. I hope you enjoy my freestyle moment.

For this meal I used about 1/2 pound of collards/broccoli leaves


Chopped two small onions

Diced about 1/4 pound of bacon

Three tablespoons of olive oil

I chiffonade the greens

The olive oil and bacon went into the pan. Once the bacon was crispy, I added the onions and garlic.

I mixed in the greens and simmered them for about an hour.

This is the final result