>> Thursday, December 17, 2015
I have to admit, Joe and I weren't always good about getting in enough veggies. After several years of following Weight Watchers, though, we're expanding our repertoire of produce recipes and trying new things. The Weight Watchers program helps you focus in getting in 5-6 servings of fruits and vegetables a day, which is a great habit, but not so fun if you're eating the same 5 veggies every day.
This recipe came out of a need to use up some kale and spinach after I used half of each bag for another recipe; it reminds me of that potluck staple, wilted-spinach salad. You can use any kind of greens you like. The idea came together after I saw somewhere an idea for making garlic chips. We love anything garlic-related! And besides, pancetta. That makes everything better.
If you want to make this as a vegetarian dish, just omit the meat and add a little extra oil.
Ingredients2 tbsp olive oil
5 cloves garlic
1 tsp red pepper flakes
1 tsp celery seed
1 tsp salt
2 tsp black pepper
2 oz pancetta or 3 slices good bacon, diced
2 cups baby bok choy, cores and bottoms removed
3 cups baby spinach leaves
2 cups kale, stems removed
3 tbsp red wine vinegar
DirectionsPeel the garlic and slice it thinly. Place the oil, garlic, pepper flakes, salt and black pepper, and celery seed in a large cold frying pan. Heat the pan on medium until the garlic starts to sizzle; cook for a few minutes until the garlic is golden on both sides but not brown. Brown or black garlic is very bitter, and starting with a cold frying pan will allow you to crisp up the garlic slowly.
Remove the garlic to paper towels and let it drain. Add the pancetta or bacon and cook to the desired level of crispness (I like it a little chewy, not totally crisp). Toss in the bok choy and saute for 3-4 minutes, until the thick end of the leaves start to soften. Stir in the rest of the greens and saute until just wilted. Toss with the garlic chips and vinegar before serving.