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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman



I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat


Collard Greens Make a Great Side Dish for Grassfed Meat

By Stanley A. Fishman, author of Tender Grassfed Meat

Ingredients for traditional collard greens with natural bacon, organic hot sauce, and unfiltered organic apple cider vinegar.

Ingredients for traditional organic collard greens with natural uncured bacon, organic hot sauce, and unfiltered raw organic apple cider vinegar.

While grassfed meat is my favorite food, part of the pleasure comes from eating it with delicious side dishes. Some of these side dishes are so good they become favorites, and are made time and time again. The recipe in this post is one of my favorites, and I have made it often. It goes wonderfully with every kind of grassfed meat. I love to make this dish with collard greens that have deep green, firm leaves.

Collard greens originated in West Africa, and are loaded with nutrition, with many vitamins and minerals concentrated in their deep green leaves. They are a staple of traditional soul food. Traditionally, collard greens are cooked for a very long time, with some kind of fatty pork. More modern versions cut the fat, but not mine. I keep the pork fat but reduce the cooking time.

I happened to mention this recipe during an Internet chat on Twitter that was sponsored by Seeds of Change, a wonderful organic seed company that is preserving real organic seeds and making them available. My good friend Kimberly Hartke, of the blog Hartke Is Online, asked me to post the recipe, so here it is.

Quick Collard Greens with Bacon

Serves 4


2 thick slices fatty uncured bacon, or 4 thin slices, (if the uncured bacon is not salted, add 1 teaspoon of unrefined sea salt)

2 cups filtered water

1 large bunch fresh organic collard greens, with deep green leaves

3 tablespoons unfiltered raw organic apple cider vinegar

1 teaspoon thick red organic hot sauce of your choice

1.      Wash the collard greens well with filtered water, making sure any soil or sand is washed off. Remove the leaves from the stem, tearing the leaves into 2 to 3 inch pieces. Discard the stems.

2.      Pour 2 quarts filtered water into a stainless steel pot with the bacon, and bring to a slow boil. Cover, and cook for 10 minutes. This will cook a lot of the fat into the water, where it will really flavor the greens.

3.      Add the greens, vinegar, and hot sauce to the pot. Bring the pot back to a strong simmer. Cover, and cook for 20 minutes. Remove the greens to a serving dish with a slotted spoon.

Serve and enjoy with the grassfed meat of your choice. This recipe goes perfectly with the recipes for grassfed meat contained in my cookbook Tender Grassfed Meat.

This post is part of Weekend Gourmet, Real Food Wednesday and Fight Back Friday blog carnivals.