We’re finally reaching the time of the year when fresh produce from a backyard garden can be an everyday reality. You can use any variety of leafy green that you prefer for this recipe – I used Lacinato Kale, also known as Dinosaur or Tuscan Kale for its mild flavor and dark green color.

For this Recipe you’ll need

1-2 slices of bacon OR 1-2 tbs of olive oil

Kale or greens of choice, 2-3 cups

1 large garden tomato or ½ can of diced tomatoes

½ tsp of cinnamon

½ tsp of cumin

1 tsp garlic powder or 1 clove

Salt and Pepper to taste

Optional:

Fresh Chevre (Goat Cheese)

Toasted Pecans, Walnuts, or Sliced Almonds

Directions:

1. In a skillet cook a piece or two of bacon until crisp. Take off heat, set aside bacon and keep grease in the pan for later -OR- use olive oil for Step 3.
2. Heat a large pot of water. As it warms up, submerge the leafy greens until they turn bright green and are just slightly softened. Do not let them boil. This is a relatively quick process.
3. Drain and slice greens into strips. Reheat bacon grease or olive oil and saute.
4. Add tomato, spices, and crumbled bacon pieces (if desired). If using a fresh tomato, crush it into the pot with a clean hand.
5. Stir the mixture until the sauce has thickened up. Transfer into a serving bowl.
6. Enjoy! Top the dish with Fresh Goat Cheese or toasted nuts for an added treat.