Greens Addiction

I know this ranks under the freak files, but I crave greens like normal people crave chocolate. I was one of those kids who actually loved brussell sprouts, too. As an adult I have come to relish the discovery of all things verdant and plucked from the earth from mustard greens to burgundy tinged artisanal lettuces, from broccoli to radicchio.

My obsession of late has been to visit my friend Leslie's garden on a weekly basis for a canvas tote full of freshly grown kale of which I eat daily in egg scrambles. Our mutual friend Paige, who runs a major art gallery by day, is a member of our kale-crazed club who is constantly surprising me with her own creations like kale chips which are basically made by throwing kale onto a baking sheet and sprinkling with olive oil in a hot oven till crisp.

If you're still reading and are like me, then you will love this warm, Southern, summer greens salad that I tossed together yesterday. All ingredients can be bought for discount prices at your local Fresh and Easy market. In under fifteen minutes, I had a savory dish that can be eaten alone or as a side accompaniment to meat and fish.

Warm Southern Greens Salad

Total dish is 300 calories
Makes one serving as a entree salad or 2 servings as a side dish

Ingredients:

1/4 bag of Fresh and Easy's Southern Greens (a delightful mixed bag of kale, leafy dark cabbage and whatever else is currently in season)

3 slices of Fresh and Easy's center cut bacon

One tablespoon Olive Oil

One tablespoon Balsamic Vinegar

One tablespoon crushed garlic

One tablespoon Fresh and Easy's flake parmesan cheese

Heat up a pan and the olive oil. Throw in the garlic and heat until just before brown. Throw in the greens and heat on high until they wilt down, about ten minutes. While heating the greens, cook the three slices of bacon in a microwave on a plate between paper towels for four and a half minutes to get it extra crispy. Crumble the bacon and then throw into the wilted greens along with the balsamic vinegar and toss together for about 30 seconds. Heap it all onto a plate and cover with the parmesan cheese!