When someone issues me a challenge, I jump to accept that challenge, even if it’s the Fiesta Friday Healthy Recipe Challenge, which is to create a recipe using a combination of fresh pineapple and leafy greens. That’s not really a combination that you come across too often now, is it? And before you ask, no, herbs do not count as a leafy green, even though they are both leafy and green. They are a spice, not a main ingredient. So, it’s not too hard to understand why I would find myself in the middle of the produce department on a Friday evening with fresh pineapple in one hand and a glazed over expression on my face. What type of greens would go best with fresh pineapple and what sort of recipe could I come up with that would actually taste good?
Oh, but wait, the recipe also has to be healthy too. Well, let’s just make this decision even more difficult. Finally, after much deliberation, head scratching, and picking up and putting down of almost every green in the produce department, I settled on a huge bag of pre-cut collard greens. Pineapple is very acidic, so I felt that it could easily replace the vinegar used in traditional collard greens and it also pairs wonderfully with bacon. So, who gets to decide what healthy is? Is bacon healthy? Well folks, in my world it is. I’m a big believer in the practice of eating what you like and remembering that balance is the key to a healthy diet. This isn’t going to be a meal that you consume every day and let’s just be honest, sometimes getting your kids or your B.O.B. Bob to eat their greens requires a little extra added love in the form of pineapple and bacon.
- 12 Slices Thick-Cut Bacon
- 3 Cups Low-Sodium Chicken Broth
- 1 (6-oz.) Can Pineapple Juice
- 1 Tablespoon Hot Sauce
- 1 Teaspoon Sea Salt
- 1 Teaspoon Dried Minced Onion
- 1/4 Teaspoon Finely Ground Black Pepper
- 2 Cups Fresh Roughly Chopped Pineapple
- 1 (32-oz.) Bag Pre-Cut Collard Greens
- Chop the bacon into small pieces and brown over high heat in a large Dutch oven.
- Add everything except for the greens and allow to come to a boil.
- Stir the greens into the liquid in small batches until you have added them all.
- Reduce the heat to low, cover, and cook for 45 minutes, stirring about every 15 minutes.
- Serve these collard greens over Parmesan Grits. Bring 3 Cups Water, 2 Tablespoons Salted Butter, and 1/4 Teaspoon Kosher Salt to a boil. Slowly whisk 3/4 Cup Grits into the boiling water, cover, reduce heat to low, and cook for 15 to 20 minutes, or until most of the liquid has been absorbed. Add 1/2 Cup Heavy Cream, 1 Teaspoon Hot Sauce, and 1/2 Cup Shaved Parmesan to the grits; stir to combine.
- Reserve a little bit of the crispy bacon and fresh pineapple to garnish the finished collard greens with.
- Add more hot sauce for added heat.
- Replace the bacon with country ham. Just make sure to leave out the sea salt if you do make this substitution.
- Drizzle with additional vinegar or hot sauce before serving.
- A Silicone Whisk will help you keep your non-stick coated pans free from damage for years to come.
- This Pineapple Corer and Slicer makes preparing fresh pineapple a breeze.
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Make sure to head on over to the Fiesta Friday Healthy Recipe Challenge for more amazingly delicious pineapple and greens recipe ideas.