Wilted Greens in Hot Bacon Dressing

Wilted Greens in Hot Bacon Dressing
Recipe type: Salad

  • 4 slices bacon
  • 3 Tbsp. onion, minced
  • 1 teaspoons brown sugar
  • ¼ cup red wine vinegar
  • 2 Tbsp. grainy mustard
  • ½ lb. sauté mix (the amount in your box), washed & dried
  • 1 cup beet greens, stems removed, washed, dried, & chopped
  • 4 hard boiled eggs, sliced (optional)
  • black pepper to taste

  1. In a skillet, sauté bacon until crisp.
  2. Drain, reserving 2 tablespoons of bacon drippings in the skillet.
  3. When cool, chop bacon coarsely.
  4. Saute the onion in the bacon drippings until softened; add sugar, vinegar, pepper, & mustard; bring to boil while stirring.
  5. Add the chopped bacon, pour immediately over greens & toss to wilt.
  6. Garnish with hard boiled egg if desired.


Squash and Kale Soup

Squash and Kale Soup
Recipe type: Soup

  • 4 strips bacon, 4 ounces, cut crosswise into ½-inch pieces
  • 1 medium onion, finely chopped
  • ½ pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 4 cups Acorn/Green Kabocha Squash Puree (bake until soft, scoop out from skin and mash with fork)
  • Salt and pepper

  1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes.
  2. Using a slotted spoon, transfer bacon to a paper-towellined plate; set aside.
  3. Add onion to fat in pan, and cook until softened, 4 to 5 minutes.
  4. Add kale; cook until soft, 3 to 4 minutes.
  5. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil.
  6. Season generously with salt and pepper.
  7. Serve, garnished with reserved bacon.


Southern Greens


Southern Greens
Recipe type: Side Dish

  • 6 c. mixed greens, coarsely chopped (kohlrabi, radish, turnip, mustard, collard greens, kale, etc.)
  • ½ onions, finely chopped &/or garlic, minced (green garlic & green onions work great!)
  • 1 Tbsp. canola or safflower oil
  • 1 c. chicken/veggie broth or water
  • Part of a ham hock, smoked turkey leg, or cured ham,OR 2 strips bacon, chopped OR liquid smoke + 2 Tbsp. butter
  • Salt & pepper to taste

  1. In large pot, sauté onions/garlic (& bacon, if using) in oil for 2 minutes.
  2. Add broth/water & slowly add greens until wilted.
  3. Add salt & pepper, ham/turkey if using, cover, & reduce heat to low.
  4. Simmer for 30 minutes, stirring occasionally.
  5. Take out meat if used, remove from bone, chop, & return to pot; otherwise add butter & liquid smoke.
  6. Save liquid for soup.
  7. Serve up greens with Southern fare like sweet potatoes, black eyed peas, & corn bread.

Creamy Parsnip Soup

Creamy Parsnip Soup
Recipe type: Soup

  • 2 lbs parsnips (amount in your box), cut into 1” pieces
  • 3 Tbsp. butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 quarts vegetable or chicken broth
  • ¼ c. heavy cream (optional)
  • ⅛ tsp. allspice
  • ⅛ tsp. nutmeg
  • salt & pepper to taste
  • 8 pieces of bacon, cooked, drained, & chopped (optional)

  1. Preheat oven to 400°F.
  2. Place parsnips in single layer on rimmed baking sheet.
  3. Roast until brown, stirring occasionally, about 30 minutes.
  4. Melt butter in heavy large saucepan over medium heat.
  5. Add onion & sauté until beginning to brown, about 5 minutes.
  6. Add garlic & parsnips & sauté 5 minutes.
  7. Add stock & boil until parsnips are tender, about 5 minutes.
  8. Add cream, if desired, & remove from heat.
  9. Puree soup in blender (in batches) or with an immersion blender.
  10. Return to saucepan.
  11. Stir in allspice & nutmeg, salt and pepper.
  12. Bring soup to simmer.
  13. Ladle into bowls.
  14. Top with bacon , if desired, & serve.


Southern Collard Greens

Southern Collard Greens
Recipe type: Side Dish

  • 1 bunch collard greens, stems removed & chopped coarsely
  • ½ c. water
  • 2 slices bacon, cooked, drained, & chopped*
  • ¼ c. onion, chopped
  • salt to taste
  • hot sauce to taste

  1. In a medium sauce pan, bring water, bacon, onion, salt, & hot sauce to boil.
  2. Add chopped greens, stir until wilted.
  3. Reduce heat, cover, & simmer for 15-30 minutes, depending on your taste.
  4. Serve with corn bread, fresh tomatoes, black-eyed peas & rice,barbecued ribs
  5. * Vegetarians can substitute some oil & liquid smoke instead of bacon.