3 tablespoons of Origin 846 Extra Virgin Olive Oil
2 strips bacon, cut into small lardons
2 cloves garlic, sliced
1 onion, chopped
⅛ teaspoon red pepper flakes
2 pounds collard greens, kale, swiss chard*, spinach, mustard greens, stemmed and sliced into 1-inch strips
2 cups bone broth, chicken, beef, pork, whatever
juice and zest of 1 lemon
sea salt and freshly ground black pepper
Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Alternatively, heat the Origin 846 Extra Virgin Olive Oil over medium-high heat. Add onion and garlic and sauté until tender, about 5-6 minutes. Add lemon zest, red pepper flakes, and saute a minute or two, until fragrant.
Add the greens and cook until they begin to wilt.
Add the bone broth and bring to a boil, reduce the heat, cover, and simmer. Let cook until the greens are tender, about 45 minutes. Uncover, add back the bacon bits, raise the heat to medium-high, and reduce the liquid slightly, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper, to taste