{"id":35301,"date":"2015-03-04T12:37:40","date_gmt":"2015-03-04T17:37:40","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=35301"},"modified":"2021-09-24T17:03:56","modified_gmt":"2021-09-24T21:03:56","slug":"bacon-wilted-greens-warm-goat-cheese","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/bacon-wilted-greens-warm-goat-cheese\/","title":{"rendered":"Bacon-Wilted Greens with Warm Goat Cheese"},"content":{"rendered":"

Virginia Willis<\/a> is a French-trained chef and well-loved authority on Southern cooking. Her new book Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome<\/a>\"\" arrived in my mailbox a few weeks back. I’ve enjoyed cooking from it very much.<\/p>\n

\"Bacon-Wilted<\/p>\n

In this beautifully photographed book, Virginia shares “lighter” versions of her favorite Southern recipes. Whole foods ingredients-and vegetables in particular-are featured prominently, and balance and moderation (yay!) are discussed throughout. Nutritional information is provided for all of the recipes. <\/p>\n

I chose to make Virginia’s Bacon-Wilted Greens because 1. I am always looking for new ways to serve greens 2. I was intrigued by the baked apple with goat cheese garnish. I really loved this dish and will definitely be making it again! I used local Savoy spinach instead of the kale Virginia calls for: next time I’ll give the kale a try because the spinach cooked down quite a bit and made fewer servings than the recipe in the book states. <\/p>\n

\"Bacon-Wilted<\/p>\n

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\"Bacon-Wilted
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Recipe for Bacon-Wilted Green with Warm Goat Cheese<\/h2>\n
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This dish is Virginia's lighter take on a traditional French preparation of fresh goat cheese melted on a bread crouton over crisp greens. <\/span>
<\/div>\nAs I mentioned above, I used local Savoy spinach instead of the kale and I left out the pecans because I didn't have any on hand. If using kale, the greens will not cook down as much as the spinach.<\/span>
<\/div>\nThe recipe in the book states that it serves 6 but two of us easily devoured these greens since the spinach cooked down so much.<\/span><\/div>\n
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Servings: <\/span>5<\/span> 1\/2 cups<\/span><\/span><\/div>\n\n\n\n