Earlier this month on twitter, the digital magazine The Root responded to the news that Neiman Marcus was selling collard greens for $66.50 PLUS shipping ($15.50) with the tweet “[They] better taste like unicorn tears and Prince’s bath water.” The hashtag #gentrifiedgreens was born and just days before the election twitter was talking about something other than Trump/Clinton.

If you live in the South, you are probably aware of the New Year’s day tradition that involves eating collards greens for wealth in the new year.  Clearly we all missed the point that instead of eating greens for money we should be selling them at a ridiculous mark-up.  In case you haven’t checked out greens at your grocery store recently, I’m here with a PSA: greens are not being grown with diamonds these days and a plentiful bunch should set you back no more than a couple of dollars.

And while I haven’t shelled out $81.50 for my own taste of Neiman Marcus collard greens, I am willing to bet that this recipe for Winter Greens with Garlic and Bacon will taste just as good on your holiday table.   Happy cooking!

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10 Days of Vegetable Sides Recipes
Day 1: Creamed Spinach
Day 2: Curried Coconut & Acorn Squash Soup
Day 3: Savory Leek and Onion Bread Pudding
Day 4: Maple-Dijon Brussels Sprouts with Country Ham
Day 5: This Recipe
Day 6: Homemade Green Bean Casserole
Day 7: Beet Chutney with Apples and Spices
Day 8: Braised Bok Choy with Ginger and Garlic
Day 9: Mom’s Potato Casserole
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More recipes featuring Winter Greens
Farro with Winter Greens, Beets and Feta
A Southern New Year: Collard Greens
Kale Salad with Bell Peppers, Edamame, Dried Cranberries and Farro with Orange Vinaigrette
Frittata with Greens, Radishes, and Goat Cheese
Sausage, Escarole, and Bean Soup
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Winter Greens with Garlic and Bacon – Printer Friendly Recipe
Serves 6-8

Use winter greens like collards, chard and kale in this comfort food favorite.  Be sure to rinse greens well in cold water before cooking to avoid any grit in the final product.

4 thick-cut bacon slices, chopped
1 large yellow onion, finely chopped
1 red bell pepper, seeded and diced
1 large carrot, peeled and finely chopped
4 garlic cloves, minced
2 ½ pounds winter greens (such as collards, chard, and/or kale), stems removed and cut crosswise into 1/2-inch-wide strips
1/2 teaspoon dried crushed red pepper flakes (add more to amp up the spice!)
1/2 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons apple cider vinegar
1 cup beef broth

In a large pot over medium heat, render the bacon until brown and crispy.  Remove the bacon using a slotted spoon and set aside.  Add the onion, bell pepper, and carrot and cook until just soft, about 3 minutes.  Add the minced garlic and stir until fragrant, 30 seconds.

Add half of the greens and toss until wilted.  Add remaining greens and toss them until wilted.  Add the crushed red pepper flakes, salt, pepper, apple cider vinegar, and beef broth.

Reduce the heat to medium-low and cook until the greens are tender, at least 30 minutes.   Season to taste with salt and pepper.  Crumbled the bacon over the top and serve immediately.