1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Beans and Greens with Bacon

Serves 8

6 ounces uncooked bacon, diced
1 cup yellow onion, diced
1/2 cup carrots, diced
2 cloves garlic, minced
1 15-ounce can crushed tomatoes
1 cup vegetable broth or water
1/2 pound mustard greens and/or kale, washed and roughly chopped
1 15-ounce can garbanzo beans, rinsed and drained
2 teaspoons Worcestershire sauce
Salt and ground black pepper to taste


Heat a large stock pot or Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until it is browned and crispy. Remove the bacon and place it on a paper towel to drain. Reserve 1 tablespoon of bacon fat in the pot.

Sauté the onions and carrots in the bacon fat over medium-high heat for several minutes until onions are beginning to soften, then add the garlic and sauté another two minutes. Add the crushed tomatoes and vegetable stock and bring to a simmer. Add the greens and garbanzo beans, lower the heat and simmer the greens for 10-15 minutes until tender.

Add the Worcestershire sauce and cooked bacon and season with salt and pepper.

Serving Suggestion
Top with medallions of roasted pork tenderloin or Parmesan-crusted pork chops for a special New Year’s dinner, or serve alongside roast chicken or meatloaf.

Tips & Notes
For a vegetarian version, use a vegan or vegetarian Worcestershire sauce, omit the bacon, replace the bacon fat with vegetable oil and add 1⁄3 cup of chopped soy bacon or garnish with 2-3 tablespoons of bac’un bits just before serving.

Reprinted with permission from www.strongertogether.coop.


Our store accepts the following credit cardsCredit Cards