I never thought I’d get Husband to eat greens on principle (he says If God intended us to eat green veg, He’d have made them a nicer colour.) but he lapped these up right quick and I’m proud to say I made them myself! Yes, I did cheat and start with tinned greens but busy-busy people should appreciate this low-mantenance recipe.

Rose’s Bacon and Pecan Greens

1 tin Glory Sensibly Seasoned Mixed Greens (low-salt)
2-3 tbs chopped pecans
3 rashers bacon
1/4 c low salt chicken stock
1/2 sweet onion, chopped fine
handful of finely chopped scallions
black pepper
tabasco to serve

Saute onions in a frying pan with a small amount of the chicken stock until soft (5 min). Meanwhile cook bacon til almost crispy and discard fat (I used a George Forman Grill cos it’s easy ) and set rashers aside. Add green onions to sweet onion and saute 1 more minute. Open up the tin of greens and pour out the liquid, add to the frying pan and combine everything evenly. Allow this to cook on low and add the rest of the chicken stock. While this is cooking, crumble or cut the bacon up into rough pieces and add to pan. Add the pecans and generously douse with pepper, mixing all ingredients well. Allow the liquid to cook down until absorbed and serve with Tabasco Sauce.