Dreamy's Delights

It's all about the food!

Sauteed Mixed Greens with Lemon-Parmesan Cream Sauce (and some bacon)

on October 7, 2014

Every week Jene and I get a box of organic produce from Full Circle. They’re a company that delivers locally sourced, in season produce each week. You can go on their website and pick from a selection of things you want in your box each week and shop for extras as well. The best part is that it’s delivered to your front door early in the morning and you wake up to a box full of yummyness. I say “produce” but they also offer dairy products and meats. The offerings vary based on the season and what’s available. I love it and highly recommend trying it if it’s available in your location.

So.. anyway… Last week I got a couple of nice bunches of rainbow chard. I decided I’d just saute them with some bacon and onions, then toss in some heavy cream and parmesan cheese to finish it off. It came out quite good. This week I took the recipe a bit farther.


1/2 lb bacon, chopped

1 medium onion, chopped

3 bunches of chard

1 bunch of kale

1 small bag of baby spinach

2 lemons, juiced

1/3 cup heavy cream

3/4-1 cup grated parmesan (if you’re using pre-grated you will want to use a bit less because fresh grated is fluffy)

1 TB dried dill

1/2 tsp white pepper (you can use black)

salt to taste

In a large pot, over medium heat, saute the bacon until crispy-ish. Add the onions and continue to cook until translucent.

Meanwhile, rinse the greens thoroughly but don’t dry them completely. The water will help cook them. Roughly chop the card and kale, removing the tough center stem from the kale.

When the onions are tender, add the kale to the pot first, then the chard. Add the lemon juice, pepper and dill. Don’t add the spinach yet. Let the greens cook, stirring them frequently until they appear to be softening. NOW you can add the spinach. Cook just long enough to wilt the spinach a bit.

Pour the cream into the post and stir well. Finally stir in the parmesan a bit at a time. If you add it all at once it can make a big clump that is slow to melt. Taste and season with salt if desired. The bacon and parmesan make it fairly salty on its own.

There you have it… the fancy version. If you want it even simpler, use bacon, onion, any of the three types of greens, salt and pepper and cream with parmesan. The steps are the same, just fewer ingredients. 🙂



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