• 2 slices bacon, chopped
  • 1 tablespoon minced garlic
  • ½ cup onion, diced
  • 2 bunches collard greens, chopped
  • 1 bunch red chard, chopped
  • ½ medium head cabbage, cored and chopped
  • Sea salt and pepper
  • 2 cups low-sodium chicken broth


Serves: 6


In a nonstick skillet, cook bacon over medium-high heat. Once the fat begins to render, lower the heat to medium and add the garlic and onion. Cook, stirring, until the onion turns brown and is somewhat translucent. Add the collard greens and chard, stirring so they wilt. After about 3 minutes, make a well in the skillet and add the cabbage, stirring to combine. Season with salt and pepper, then add the chicken broth. Lower the heat to a simmer, then cover and cook for at least 25 to 30 minutes. Season to taste with more salt and pepper.