Sunday, December 12, 2010

Hearty Sauteed "Salad"

This is the second recipe I created for the Winter Greens blog event hosted by Stuff I Make My Husband. I like this one a little better, as it is definitely a heartier meal, though maybe not as adventurous as my Middle Eastern Collard Wraps.

3 strips of bacon
4 mushrooms
1 bunch of collard greens
1/4c chopped onion
1/3c artichoke hearts

Cook bacon in a skillet over medium heat until crispy. Remove from pan and set aside. Leave drippings in the pan.
While the bacon is cooking, chop up the onion and mushrooms. After bacon is done cooking, add the onion to the pan with the bacon drippings. Saute for 2 minutes, then add mushrooms. Saute for about 5 more minutes.
After mushrooms and onions are done cooking, transfer to a bowl. There should still be some bacon fat left in the pan.
Tear up collard leaves a little and add to the pan, along with the artichoke hearts (I added mine whole, but you could chop them up if you wanted). Saute for about 5-6 minutes or until leaves are wilted.
While the greens are cooking, poach two eggs. The easiest way to do this is to heat some water with about 2 tbsp of added vinegar in a SMALL saucepan until boiling, then crack the eggs in the water, and turn the heat down to low and cook 1-2 minutes (depending on if you like your yolks hard or runny).
Crumble the bacon into small pieces. Add this, along with the onions and mushrooms, to the collard greens and mix thoroughly.
Spoon the greens/bacon/artichoke/onion/mushroom onto plates and top with poached eggs.
Add salt and pepper to taste.

Serves 2.

1 comment:

  1. both of these collard recipes look yummy, and this one has all of my favorite ingredients...artichokes, mushrooms, bacon!