The thing I love most about Paleo and the autoimmune protocol is the emphasis on vegetables. As a vegan, I thought I was eating well as long as I was avoiding meat. Most of my meals consisted of grains and beans. Most of the produce I ate was fruit. Knowing what I know now, it’s no surprise I wound up so sick. Paleo and the AIP acknowledge that there are a lot of bad foods you shouldn’t eat, but point out that it’s just as important to eat the really good foods. And recipes like these Bacon Braised Collard Greens have made it a lot easier to eat lots of vegetables than I thought it would be when I got started. They’re so tasty!
Greens happen to be one of my favorite vegetables because you can take eight cups of greens, cook them down into two cups, and it still counts as eight cups when you’re calculating your servings of veggies for the day! Another one of my favorite things to do with greens is include them in smoothies. With a high-powered blender, they incorporate well and the right amount of fruit can make a green smoothie highly palatable for even the most green-averse eaters. In these collard greens, bacon has a similar effect. I’m also a big fan of the hint of balsamic vinegar, but you could leave it out or use apple cider vinegar if balsamic just isn’t your thing.
Pair Bacon Braised Collard Greens with:
- Lamb Meatballs with Mushroom Sauce
- Chinese Five Spice Plum Pork Ribs
- Roasted Autumn Vegetables
- Rosemary and Shallot Roasted Butternut Squash
- Southern Fried Chicken
- Garlic Steak
- Mashed Plantains
- Mashed Sweet Potatoes
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